#### SeanHaley

##### Active Member

Im looking to make 3 batches at a time but want to avoid having to buy three or more packs everytime I brew.

- Thread starter SeanHaley
- Start date

Im looking to make 3 batches at a time but want to avoid having to buy three or more packs everytime I brew.

- Thread Starter
- #4

Thanks guys thats what i needed to know. One other quick question then. I read alot of conficting info on the amount of starter i would need. The beers Im getting ready to brew are in the area of 1.100+. Im using Wyeast 1099 in a smack pack. Reading on their web site this is about the top as far as ABV for this yeast. What would be the optimal starter size? The yeast calulator im using says 3 packs and make 4.5 liter starter. That seems like alot.

- Thread Starter
- #6

Im sorry. I should have clarified better. Its three 5 gallon batches. Im starting the first as im typing this. I would make a starter for the first, let ferment, then use the yeast from the first to make the second. Since its such high gravity I wanted a starter that would be big enough to handle it.

The yeast cake from the 1.100 batch should not be re-used.

- Thread Starter
- #12

Thanks everyone. I made my starter on wedensday. It was going crazy until this morning and has settled out.

Its a 2L batch, no stir plate but shook the bottle about every 6 hours.

Ton of yeast in the bottom. This Sunday I make my first Big beer.

IIPA called Octane(10%ABV) Down the road i want to make a 20% called High Octane(yes i know kind of cheesy, but im a motor head)

I was thinking earlier. I dont know if anyone has tried this or if it would work.

Everyone says not to use the yeast from big beers because its stressed.

What if you took a small sample of the yeast cake from your big beer and pitched it in another starter(1.040OG) The stressed out yeast would multipy free from stress in a low OG starter and be healthy. WOuld this work.

Just thinking. Please correct me if im wrong.

Thanks again.

Its a 2L batch, no stir plate but shook the bottle about every 6 hours.

Ton of yeast in the bottom. This Sunday I make my first Big beer.

IIPA called Octane(10%ABV) Down the road i want to make a 20% called High Octane(yes i know kind of cheesy, but im a motor head)

I was thinking earlier. I dont know if anyone has tried this or if it would work.

Everyone says not to use the yeast from big beers because its stressed.

What if you took a small sample of the yeast cake from your big beer and pitched it in another starter(1.040OG) The stressed out yeast would multipy free from stress in a low OG starter and be healthy. WOuld this work.

Just thinking. Please correct me if im wrong.

Thanks again.

The damage is already done.What if you took a small sample of the yeast cake from your big beer and pitched it in another starter(1.040OG) The stressed out yeast would multipy free from stress in a low OG starter and be healthy. WOuld this work.

Stressed yeast have genetic drift that will eventually lead to different, probably undesirable, characteristics.

- Thread Starter
- #15

Thank you Hairy Dog. I had a feeling that might be the answer since i didnt find any theads on it.

After I read Rj's last post I decided to make a gallon size starter from the 2 liter of yeast. I tried to get as much air in as possible without a stir plate.

Ended up with about 1/4 inch or so of yeast on the bottom of a milk jug.

Should be enough. If not I have some Nottingham. Ill just pitch that if it slows or stops.

After I read Rj's last post I decided to make a gallon size starter from the 2 liter of yeast. I tried to get as much air in as possible without a stir plate.

Ended up with about 1/4 inch or so of yeast on the bottom of a milk jug.

Should be enough. If not I have some Nottingham. Ill just pitch that if it slows or stops.

This is about the easiest solution I can see. Definitely don't reuse the yeast from the big batch.