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Oktoberfest starter

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MedicineMan

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Feb 16, 2011
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I am new to lagers and I'm brewing an Oktoberfest pretty soon. I was wondering if a 2L starter with one vial of yeast (or do I need 2) with a stir plate would be enough. The OG should be 1.060-1.062,
 
Im not really sure im on my first lager/octoberfest also I used wyeast2633 I did a 1L starter then stepped it up to a 2L I think it just started fermenting 24 hours after pitching
 
I just made an oktoberfest using 2 packs and a 2l stirred starter. Saw visible fermentation signs the next morning
 
Use something like Wyeast Pitch Rate Calculator. You want 2 million cells per milliliter wort per degree plato for a lager like that--so something around 30 million cells / milliliter. Play with a few possible numbers on their calculator until you get close.

Edit: I calculated 24 million cells / ml from Wyeast's caclulator...which is "close enough" I would say. Wyeast also says that you can pitch lagers at a slightly higher temperature than their ideal fermentation temperature, and that reduces the recommended pitch rate.
 
Try to get as close as those calculators tell you to do. If your not sure, make more. Lagers like a large yeast pitch!
 
YeastCalc is a real good one.
I just brewed an Oktoberfest and did a step up starter. I can my wort so I started with an 800mL starter then stepped up to 1.6L.
It was rocking within 6 hours after pitching. Some people pitch as much as a gallon starter in their lagers but they are also starting fermentation between 47°f and 50°f.
 
I waited till fermentation began, starting at 60° I gradually took it down to 48° over 12-18 hours so would shock the yeast into hibernation. It is still sitting at 48° and chugging away. One thing I didn't mention is I also gave it a shot of pure oxygen for a bout 1 minute.
Next time I am going to make a bigger starter and pitch at 48.
 

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