Lager starter

[zero_gabe]

Im making a gallon starter for an oktoberfest to have the right cell count. Im curious as to how long should i let the starter ferment for before decanting and pitching. I know with my ale yeast the 1.5L is ready in 2 days. But is it different with this one because of size?? Thanks guys!


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[Double_D]

The gallon will ferment out completely in a couple days like you're accustomed to. My best suggestion would be to let if ferment completely then cold crash it over night. After that let it come to equilibrium with the ambient temp in your ferm chamber. Are you doing a 5 gallon batch?

 

[zero_gabe]

The gallon will ferment out completely in a couple days like you're accustomed to. My best suggestion would be to let if ferment completely then cold crash it over night. After that let it come to equilibrium with the ambient temp in your ferm chamber. Are you doing a 5 gallon batch?

Yeah its a 5 gallon batch.


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[NathPowe]

The gallon will ferment out completely in a couple days like you're accustomed to. My best suggestion would be to let if ferment completely then cold crash it over night. After that let it come to equilibrium with the ambient temp in your ferm chamber. Are you doing a 5 gallon batch?

Yeah I would also definitely cold crash with a starter that big. I'd probably crash it in the frig for a few days actually. I like to decant off as much of the starter beer as possible before pitching. If you crash it for a few days you'll get a nice compact cake at the bottom of your vessel.

Cheers.

 

[dobe12]

Agreed, let it ferment for 24-48hrs or until you notice a stop in activity. Cold crash for at least a day, but 2-3 would be better. Decant and pitch. You also do not need to let the yeast warm up to pitching temp (which should be around 50F anyway). Going from cold to warm is fine for yeast. You just don't want to go from warm to cold too quickly. At least this is what I've been told by a few people who know way more about brewing than I.

 

[zero_gabe]

Awesome, thanks for the help Dobe and Nath!! Its a first lager so im trying to make sure its done correctly.


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[MikeInMKE]

I just did this. I stepped up one packet of 2124 in three steps (three liters of 1.040 using DME) using a one gallon pickle jar on a home made stir plate so I'd have enough yeast for an 11G batch at 1.070.

On the stir plate on my kitchen counter at 70-ish degrees, all evidence of active fermentation was over within 24 hours of pitching. However, it'd take 48 hours of cold crashing before there was a clear separation between the cake and the beer.

 

[zero_gabe]

Hey Mike, was three liters big for an 11 gallon batch of lager? Sounds like there may f not been enough cell count


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[zero_gabe]

Big enough*


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[MikeInMKE]

Hey Mike, was three liters big [enough] for an 11 gallon batch of lager? Sounds like there may f not been enough cell count

http://www.yeastcalculator.com/ Says I need 1065 Billion (with a B!) yeast cells for an 11G lager with an OG of 1.070.

1st step: Stir Plate (K Troester), 3 Liters of 1.040 starter results in 533B cells

2nd step: Stir Plate (K Troester), 3 Liters of 1.040 starter results in 944B cells

3rd step: Stir Plate (K Troester), 3 Liters of 1.040 starter results in 1073B cells

 

[zero_gabe]

Ahhh i see. Awesome, well thanks for your help mike!


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