Second step for a yeast starter?

[blacklabbrewer]

Whats up HBT! Long time reader first time writer. First I wanted to thank everybody's input on these forums. It's been great just typing all my questions into Google and finding the answers on HBT. You guys are awesome! I had a question regarding my yeast starter. I'm going to brew an ESB with White Labs English Ale Yeast WLP002. I made a starter using 2 cups water and 1/2 cup DME, pitched the vile of yeast and let sit on a stir plate for 2 days. So now I go into BeerSmith (didn't notice there was a starter tab until today) and realize that even with my starter I'm still 50 billion yeast cells short of what's needed. I put the flask into the fridge to cold crash, with hopes to decant tomorrow afternoon and add another .5 liters of wort, then let stir for a few more days. Will this get me to where I need to be? Should I add a larger amount of wort? 1 liter? Thanks everybody!

 

[CJ-3]

One of the members here came up with a great program you can use for yeast starters. You can find it here:

http://www.homebrewdad.com/yeast_calculator.php

 

[Gnomebrewer]

I'd just go with the starter you've made (no second step). Yeast calculators are only estimates, and 50billion cells is not too far off the mark. What size batch and what OG are you brewing?

 

[Gnomebrewer]

Also, for future brews, try to make starters a minimum of 1L (1 quart).

 

[blacklabbrewer]

Damn you guys are quick haha love this forum! It's a 5 gallon ESB at 1.052. I'll be doing BIAB. So is there any harm by adding another liter to the yeast slurry tomorrow?

 

[Gnomebrewer]

Definitely no harm as long as your sanitation is good. Another litre will give you plenty of yeast, especially on the stir plate. If you want to brew a bit earlier though, just go with what you have.

 

[blacklabbrewer]

Thanks guys. So heres another question. If I do the second step tomorrow with 1 liter. Can I wait to brew on Friday? Is it possible to leave a starter on the stir plate for too long?

 

[Gnomebrewer]

You can leave it on the stir plate for a couple of days, then crash chill. When you are ready to use the yeast, decant the clear beer leaving behind the yeast slurry and a little bit of starter beer (to pitch into your wort).

Some brewers prefer to make their starter 12-18hours before pitching so they are pitching at 'high krausen'. Others prefer the decanting method so that there isn't as much starter beer going in.

 

[brewkinger]

You wouldn't have to leave it on the stir plate that long.
Take it off on Tuesday and cold crash, then warm it back up and decant on brewday.

I'd just go with what you have though.