Any thoughts on this? Also, I would just continue to stir plate away the whole time correct?

Thanks!

- Thread starter Matteo57
- Start date

Any thoughts on this? Also, I would just continue to stir plate away the whole time correct?

Thanks!

Mrmalty.com

According to the Mr Malty calculator, 7.5 gal of 1.048 wort requires a starter of 1.27 L with a stir plate.

If you slide the Growth Factor to the right, the calculation will give you 1 packet at 2.91L with a stir plate. For doing a multi step, I don't know what you would use exactly, but if you use these 2 sites, you should be able to calculate what you need.So it says I need 2 vials and a 1.17L starter for 7.5g batch at OG of 1.070. Do I really need 2 vials or can I feed the yeast to make it work for a 7.5g batch at 1.070 OG?

Mrmalty.com

Wyeast Laboratories : Home Enthusiasts : Brewers : Pitch Rate Calculator

According to the 1st site, you need approx. 383 bil cells, or 13.5 mil/ml. Just playing around with the Wyeast, I get 2 stages of 1L (0.26 gal) with a stir plate to achieve your desired pitch rate. You can play around with the numbers to see what you get.

I get different figures than you. For a 1.070 brew at 7.5 gal., you need 362 billion cells of yeast. You can obtain this by a number of ways; 2 packs of 11 gm. dry, 4 packs of liquid yeast (harvest/production date must be today), or 2 packs of liquid (harvest/production date today) in a 3.13 liter starter, or 177 mL of yeast slurry (harvest date is today). Notice that the harvest date is important. If your liquid yeast samples whether from Wyeast or White Labs or from washed yeast happens to be aged somewhat will change the amount needed to obtain that 362 billion cell number. So it's good to have fresh yeast. If it isn't, plan on using more. Dry yeast will stay the same.So it says I need 2 vials and a 1.17L starter for 7.5g batch at OG of 1.070. Do I really need 2 vials or can I feed the yeast to make it work for a 7.5g batch at 1.070 OG?

I am not familiar with stepping up a starter. I either use dry yeast or use multiple washed yeast slurry samples in usually a 1500 mL. starter. This is why I like to always make 8 pint jars of washed yeast from generally every beer I make. I'm cheap I guess.

Hope this helps.