Starter for English Mild?

[DarthMalt]

In your opinion, is a starter needed for 5.25gal. of Mild Ale with an OG of 1.037? I'll be using Wyeast 1028 that's 6 weeks old.

I seem to be getting conflicting opinions. Some sources are saying it's not needed at all with an OG that low.
Others are saying a small starter made the morning of brewday will suffice (500ml) and others are saying to make a 1L starter the night before and pitch at high krausen.

Thoughts?

 

[lutherslagers]

both are right IMHO. Based on the gravity a starter is not needed to grow additional yeast. However, it's always advisable to do a starter to ensure your yeast are healthy and active when it's time to pitch.

What would I do? I buy yeast from a homebrew store that I know has a high turnover on yeast vials and I know they handle yeast properly (keep it cool always). So I would pitch a 1.037 beer directly from the tube. If I wasn't confident the yeast was viable for any reason I would do a starter.

 

[scinerd3000]

short answer is no but you are always better off using a starter. For one, you never know the viability of the yeast you are using so by using a starter you can see that it is viable and not contaminated and has the ability to ferment. It also will build up the cells making them more ready for fermentation. With such a low gravity it really shouldn't matter but in pracice you should always use a starter.

As far as the other 2 options, both will work but either way, I would wait to pitch until you see some signs of fermentation (small bubbles, smell, etc). High krausen is what many people do however the downside is that you are adding the rest of the starter with it. I usually decant the liquid and add the slurry but it is all how you feel about the process. They all work. Happy brewing

 

[nefarious_1_]

It's interesting because I've brewed JZ's Mild Ale before with an OG 1.036 and he doesn't recommend a starter in his book.

However, going to Mr. Malty and plugging in the same gravity for the same volume of beer, the calculator indicates a 1L starter is required to achieve sufficient growth. Go figure...

Honestly, I think it's really dependent on yeast viability. If it's over 2 months old I would make a starter. It looks like your yeast is still relatively fresh though. Smack it and see what happens: if it swells up quickly (within a few hours) I'd say you don't need a starter.

A Mild Ale basically is a starter...

 

[DarthMalt]

Ok.
I guess my main concern would be the yeast dropping out too early if I don't use a starter. I've had similar issues in the past and was left with an incredibly sweet beer that I didn't want to drink. I've heard this yeast has a tendency to do that, but with such a low gravity I wasn't sure. Target FG is 1.010.

 

[nefarious_1_]

If you're worried, make a starter.

I don't think you'll have a problem with an OG that low. I've used that yeast before and I think you're good.

Maybe someone else can shed some light on this...





BTW, welcome aboard! Downstate NY'rs rock!

 

[Revvy]

According to mr malty the first gravity that the amount of yeast needed is greater than the cell count of the yeast package is 1.030. So it's up to you if you think 7 gravity points underpitching warrants a starter or not.

I recommend folks make starters for all liquid yeasts, regardless of the og, for many reasons, the biggest one being that it proves to you that the yeast is viable, so you don't decide to start an "is my yeast dead?" thread because it's not starting when you think it should be. If you made a starter you already know your yeast is healthy.

 

[DarthMalt]

Hey, just a follow up. I went with the direct pitch option and had good results. I smacked the pack the night before and it swelled up quickly.

Next day, the wort was cooled to 62F and the yeast pitched. Over the course of 12 hours the temperature rose to 64F and fermentation started. By the 24hr. mark, fermentation was well underway with the temp at 66F.
By the 40hr. mark, the temp was up to 69F and fermentation was very vigorous, no blow off though.

My only issue is this: seeing the temperature rising, I felt it best to open a window and keep the door closed where the fermenter is to keep the temp down. After 12 hours I got home from work and the temperature was at 64F and most of the krausen had dropped. There's definitely still some activity but not the huge chunks floating around like earlier. There are quite a few rafts on top too.

Did I mess things up? I've never had this happen before so I'm a little concerned...