How religiously to you follow Mr. Malty calculator?

[ebaynote]

So I'm doing my first AG batch this weekend. The special bitter from Brewing Classic Styles. Just put the info into the Mr. Malty calc and because the date on my Wyeast 1968 ESB is from March it says to use 3 smack packs in a 1.5l starter. I have been trying to make an effort to follow this but having trouble jusitfiying spending the $$ and buying two more packs. What would you guys do if you were in my shoes? Thanks in advance.

 

[david_42]

Use what you have and give it an extra 12 hours.

 

[smakudwn]

I just make the starter.

 

[Got Trub?]

Dump your one (swollen) smack pack into 500cc of starter, grow 12-24 hours, add a liter of starter wort, grow for 24 hours, crash chill, decant and pitch. I have a wyeast 1968 dated sept 09 that I'm doing that with right now.

GT

 

[weirdboy]

Yeah when I see those instructions for using multiple packs or vials, what I do is step up a starter a couple of times instead.

 

[Hammy71]

I just slide the bar at the bottom so that I come up with one vial of yeast to start and make a bigger starter. If I need a starter alot bigger...step it up.

 

[Malticulous]

I don't use it anymore.

 

[marubozo]

I don't really use Mr. Malty any longer either. If I'm using liquid yeast, my own personal rule of thumb is: a beer under 1.050 gets a 1L starter. 1.050 - 1.090 gets 1.5L, and 1.090+ gets 2L. But since I rarely brew anything over 1.090 the 1-1.5L starters are generally right in Mr. Malty's ballpark anyway.

 

[Malticulous]

I don't really use Mr. Malty any longer either. If I'm using liquid yeast, my own personal rule of thumb is: a beer under 1.050 gets a 1L starter. 1.050 - 1.090 gets 1.5L, and 1.090+ gets 2L. But since I rarely brew anything over 1.090 the 1-1.5L starters are generally right in Mr. Malty's ballpark anyway.

+1

One thing I don't like about the calculator is how it assumes viability by age and has no concern for storage or strain. Sediment in the starter doesn't lie.

 

[petep1980]

I wrote a calculus report on http://www.byo.com/stories/article/indices/58-yeast/1254-pitching-rates-advanced-homebrewing

I got some good guidelines from that and use it instead.

 

[maida7]

I just slide the bar at the bottom so that I come up with one vial of yeast to start and make a bigger starter. If I need a starter alot bigger...step it up.

+1 use the slider. You may find a stirplate is needed to keep your starters at a reasonable size.

I'm a Mr. Malty zealot. In JZ we trust

 

[ebaynote]

Great info. Thanks again.

 

[permo]

I just step up, aerate and agitate my starters and use the malty as a generic guide. I have found using my methods I usually get away with the following

OG = 1.050 to 1.060 - 1.5 liter starter
OG = 1.061 to 1.075 - 2 liter starer
OG = 1.076 to 1.100 - 3 liter starter
OG > 1.100.......1 gallon starter, heavy oxygen and extra nutrient.


With heavy oxygen and heavy nutrient, I have zero attenuation or off flavor issues....very happy yeast.

 

[Pommy]

Im glad to hear that everyone so far does the same as me and makes a good size starter. I just put my washed and stored yeast into a 1.5L starter 3 days before brewing and pitch from that. Ive not noticed any problems but I suppose not having done side by side comparisons I wouldnt know.