One Yeast - Two Beers

[ontum]

Hello,

I recently built a stir plate and used it on batch with great success.

I've read conflicting opinion on how far a yeast can be grown without the risk of infection increasing too high.

I would like to use one yeast on two separate beers this weekend. How would I go about growing in large enough for two 5 gallon beers around 1.065?

Would I start several days in advance with a starter, then decant, make other starter, then decant, etc.

Can someone please simplify the steps and timing for me to end up with enough yeast cells for 10 gallons at 1.065?

Thank you,
Craig

 

[tally350z]

Check out Yeast Calc For a 10 gallons batch at 1.065, you can do a 2 step starter of 1.5 liters each to reach the proper pitch amounts. Just make a 1.5 liter starter let it go for 24 to 36 hours, or until complete. Cold crash in fridge, decant than add another 1.5 liters of cool wort on top. Another thing you can do if you have a small carboy is make a small starter beer(without hops) and use the yeast slurry from that batch.

 

[ontum]

Thank you for the response.

Unfortunately I messed up and forgot the get DME at the LHBS today and don't know what to do.

Today (Wednesday) I got one pack of Wyeast 1450, smacked it, and let it do its thing while I finished making a permanent box for my stir plate.

I wanted to start a starter today for 24-36 hours, decant, and repeat another starter to get enough yeast by Saturday evening.

Will starting Thursday afternoon be too late to grow this yeast by Saturday? I put the yeast pack in the fridge even though I smacked the pack. Is this the correct action?

Can I do a starter from Thursday afternoon until Friday afternoon, decant, do another starter with it all from Friday afternoon until Saturday and then pitch into 10 gallons of 1.065?

What should I do? Thank you for the help.

 

[tally350z]

Putting the smack pack in the fridge was the right step, since you already smacked it. I assume you are getting the DME tomorrow. Than what I would do is make the 1.5L starter Thursday afternoon, let it go until Friday night (somewhere around 30 hours should be good), crash overnight and decant in the morning. Make the next 1.5L starter Saturday morning and get that going. I think 12 hours is too short of a time, so if you can pitch it either late Saturday somewhere around a total of an 18 hour(high krausen) starter or wait until Sunday Morning, where it would have had 24 hours total.

I have had to do that with no ill affect. As long as you are properly sanitized you can wait the extra time to make sure you have a proper pitch rate.

 

[ontum]

Putting the smack pack in the fridge was the right step, since you already smacked it. I assume you are getting the DME tomorrow. Than what I would do is make the 1.5L starter Thursday afternoon, let it go until Friday night (somewhere around 30 hours should be good), crash overnight and decant in the morning. Make the next 1.5L starter Saturday morning and get that going. I think 12 hours is too short of a time, so if you can pitch it either late Saturday somewhere around a total of an 18 hour(high krausen) starter or wait until Sunday Morning, where it would have had 24 hours total.

I have had to do that with no ill affect. As long as you are properly sanitized you can wait the extra time to make sure you have a proper pitch rate.

Thank for the response and advice.

I went ahead and took extra steps to insure I was very sanitary to keep the wort for a day while my yeast was done multiplying. I completed the timing just as recommended and I think it should turn out very nicely. Time will tell.

Here is my stir plate and a raspberry ale for spring time, which is similar to McMenamen's Ruby Ale.