how big of a stater will i need?

[optimatored]

ok i am going to run this buy you guys. mr. malty says i can make 404 billion cells with a stir plate and 1 smack pack in a 3.8L start, witch is what is in 4.2 smack packs. also by a two stage propagation, I could decant that and then take a 5.15 liter start split between two 5L flasks on stir plate's to make a grand total of 1010 billion yest cells. Decant that and pitch that in to my 30 gallons of beer. dose any one see any holes in my theory?

i say you calculate your needs based on about 3.5billion cells/ml... so you will need about 375-400ml of a pretty thick slurry... i still think you should start this with a 2 liter starter and pitch that into 5 gallons and see what you end up with. using two packs... if you end up with more slurry that you need, save it for the next batch!

i have made a couple of high gravity dunkels and pitch a 2l starter into 6l and my fermentation takes off quite well without over attenuation.

 

[StMarcos]

It does seem like you will need to dose some serious yeast.

 

[fuhmon]

It seems odd that someone who is going to set up a home brewery to make 30 gallon batches wouldn't know how to step up a starter. Or, where to find that info.

^this.

 

[rico567]

This question may appear to be straying OT, but it is a corollary to this thread. Given the rates of pitching for X amount of beer, and since yeast suppliers (Wyeast, White, Danstar, Safale) are presumably tailoring what they sell for 5 gallon batches, since sources of information like Mr. Malty state that very often this much yeast is inadequate, why don't the yeast producers either put more in a package or be more adamant in their recommendations that more be used?

NB: I am not questioning the science behind correct pitching rates, etc. I merely find this situation somewhat anomalous. And, yes, I understand perfectly well that one may just buy multiple units of a given yeast.

 

[jetmac]

If you want to keep it really simple, just get 6 to 10 packets of danstar nottingham yeast and rehydrate before pitching.

Now that's a good idea. Can you harvest and reuse dry yeast?

 

[jetmac]

This question may appear to be straying OT, but it is a corollary to this thread. Given the rates of pitching for X amount of beer, and since yeast suppliers (Wyeast, White, Danstar, Safale) are presumably tailoring what they sell for 5 gallon batches, since sources of information like Mr. Malty state that very often this much yeast is inadequate, why don't the yeast producers either put more in a package or be more adamant in their recommendations that more be used?

NB: I am not questioning the science behind correct pitching rates, etc. I merely find this situation somewhat anomalous. And, yes, I understand perfectly well that one may just buy multiple units of a given yeast.

True. If(according to Mr Malty who has worked with both major yeast companies)the simplest beer a 5.25 gal 1.048 ale, requires 1.8 vials or smack packs, why don't Wyeast and White Labs make bigger vials or smack packs

 

[rico567]

True. If(according to Mr Malty who has worked with both major yeast companies)the simplest beer a 5.25 gal 1.048 ale, requires 1.8 vials or smack packs, why don't Wyeast and White Labs make bigger vials or smack packs

I use enough S-05 and Nottingham, it's cheap enough that I can just throw in two packs if that's called for. Although I've done some starters, and have harvested / washed yeast, no more than I brew it's something of a PITA.