Lager Starter Question

[Rudeboy]

I've always made my Lager starters in the 60's F for ~three days, crash cooled and then decanted and things have worked good. So of course I want to change my process.

I want to pitch the whole starter. So I'm pretty sure that means make a cold starter (low 50's F). A few questions.

1. When will a cold starter of around 3 litres reach maximum cell density and be ready to pitch?

2. Should I continually aereate the starter? I don't have a stir plate but I try and shake my starters as often as I can, numerous times a day. This seems like a good idea for a day or three for my warm starters, but do I do this for a week?

3. If it's going to take a week should I be thinking air-lock or will the tinfoil top do?

Thanks
Rudeboy

Unrelated question. I'm making a traditional Bock with Wyeast 2206 do you think I could get a Helles out of the yeast after if I wash it good? I know the rule of thumb of light to dark and low alcohol to high alcohol but my Bock is only 6.5%ABV and copper.

 

[michael.berta]

I've always made my Lager starters in the 60's F for ~three days, crash cooled and then decanted and things have worked good. So of course I want to change my process.

Why change?

 

[Rudeboy]

I don't know just to be difficult I guess.

Actually because, one I don't want to "waste" almost a gallon of wort. And two, I question if I could get an even clearer profile in the finished beer by not allowing the yeast to ferment outside their optimal range. I realize that after decanting there is a small amount of wort left and I'm growing yeast not brewing beer but still...

Also that's the way the German's do it and the way White Labs recomends so I thought I'd give it a whirl and see if I noticed a difference.

Rudeboy

 

[michael.berta]

Everyone I have heard of decants lager starters. You are not "wasting" any wort. That wort is used to build up yeast cell counts.

 

[sudbuster]

I've always made my Lager starters in the 60's F for ~three days, crash cooled and then decanted and things have worked good. So of course I want to change my process..

gets real frustrating to make up a nice wort, then toss it, whether it's your wort or just DMA or whatever. Here's my proceedure. If you don't like it, just ignore.

An average lager requires about 12 million cells/ ml. For a five gal batch, that means at least a 6 quart starter. Rob the starter wort from the chilled primary and put both worts in the cooler with an airlock or bung in the primary at about 48*. You said you don't have a stir plate, well, it takes a big one. That's why I made this. Place the jar with the 6-8 qts starter wort on the plate, pitch a pack of yeast and start up the plate. Usually, within 36 to 48 hrs, it will be at high kraeusen, then pitch it to the primary. So far, so good in my lil brewery...

 

[jackson_d]

Rob the starter wort from the chilled primary and put both worts in the cooler with an airlock or bung in the primary at about 48*. You said you don't have a stir plate, well, it takes a big one. That's why I made this. Place the jar with the 6-8 qts starter wort on the plate, pitch a pack of yeast and start up the plate. Usually, within 36 to 48 hrs, it will be at high kraeusen, then pitch it to the primary. So far, so good in my lil brewery...

So you let the batch of beer you just brewed wait 3-4 days before you pitch the starter? I get that it sits at 48*..

i am gonna do my first lager this weekend, and am searching the site right now in case i have to make a starter tonight for pitching this saturday evening.. I like your idea though

 

[sudbuster]

So you let the batch of beer you just brewed wait 3-4 days before you pitch the starter? I get that it sits at 48*..

i am gonna do my first lager this weekend, and am searching the site right now in case i have to make a starter tonight for pitching this saturday evening.. I like your idea though

1 1/2 to 2 days, at most, is all it takes for a pack of yeast in the starter to be at high kraeusen. It wasn't my idea, I learned it from a lager brewer.

 

[Bru]

Thats a good idea - I guess the excess sparge wort could also be used when draining the MLT - although, it may be a bit low OG.