Making a yeast starter with older yeast

[nhindian]

I was planning on brewing a 1.070 OG DIPA on Saturday and I usually make my yeast starters on Thursday. However, after looking at the yeast packaging date, Mr. Malty is saying I'd need a 3.4L starter. However, I only have a 2L flask.

What's the best way to deal with this? If I push my brew day back to Sunday to give it an extra day on the plate, would that help? Do I have enough time to do a stepped starter?

Thanks!

 

[billl]

If you get it going asap, you can step it up and you'll be fine.

 

[CA_Mouse]

You should be okay if you do a 2 liter starter now and let it run for about 18 hours. Cold crash it for 6 hours or so, decant off hte liquid and add another 2 liter starter wort. That should be ready to go for late Saturday afternoon pitching.

 

[jro238]

I just do my starters in 1 gal water jugs. Problem solved

 

[nhindian]

I just do my starters in 1 gal water jugs. Problem solved

Eh.. I'd rather not add all that starter wort into the beer though...

 

[jro238]

Eh.. I'd rather not add all that starter wort into the beer though...

After the starter finishes fermenting I put it in the fridge for a bit so that the yeast settles and I can decant most of the starter beer.