Starter "need" Question

[agdoc04]

I have about 6 5 gallon batches under my belt. All have reached their targeted final gravity, and all have begun fermenting within 12 hours.
I have used the Wyeast Smack Packs and my OG's have been b/w 1.054-1.070. NO starter used

My last batch was planned to be a 1.074 OG but due to poor efficiency in my partial mash (different story) the OG was only 1.050.

Anyways, I had decided to do my first starter with a step up. I felt like this was done beautifully, and I went ahead and pitched an approximate 2 Liter starter.

Starting time for this batch was about 6 hours, and has been about the average intensity.

My question is...When these calculators are saying "280 billion cells needed" does that mean to start, or to reach the targeted terminal gravity?

The pitch of 100 billion cells directly into the wort replicates within 24 hours to at least twice or more the cell count, and within 3 days should be at the full recommended numbers.

I understand the concept of low cell counts "stressing" the cells, but to me that is somewhat silly. If there is sugar there, the yeast will eat. And if oxygen is available they will reproduce. Once the oxygen is gone, they turn it into alcohol.

The concept of old yeast being less viable makes more sense (even though, again, I think they will reproduce and eat until all the sugar and oxygen is gone and they stop due to alcohol concentration and lack of sugar).

So the only real benefit I can think of is to lessen the lag time. I haven't done the experiments to see only the flavor profile effects (which many will argue on here....but that is still subjective.)

With all that said, Starters and stepups are fun to make, and if it gets your beer fermenting optimally 48 hours quicker (as you spent 48 hours prior reproducing the yeast) I don't see much reason why NOT to do it. I just see good oxygenation and a reasonable fermentation time as just as improtant.

 

[el_caro]

My question is...When these calculators are saying "280 billion cells needed" does that mean to start, or to reach the targeted terminal gravity?

The pitch of 100 billion cells directly into the wort replicates within 24 hours to at least twice or more the cell count, and within 3 days should be at the full recommended numbers.

So the only real benefit I can think of is to lessen the lag time.

If the calculator recommends 280 billion cells then that is at the time of pitching.

I strongly recommend using Mr Malty Pitching Rate Calculator. Jamil Zainasheff knows his yeast!

From Wyeast site:

Effect of Pitch Rate on Beer Flavor

Pitch rates, in addition to strain, temperature, and gravity, make a dramatic difference in the final flavor and aroma profile of any beer. The pitch rate will have a direct effect on the amount of cell growth during a fermentation. Cell growth decreases as pitch rates increase. Ester production is directly related to yeast growth as are most other flavor and aroma compounds.

A low pitch rate can lead to:

Excess levels of diacetyl
Increase in higher/fusel alcohol formation
Increase in ester formation
Increase in volatile sulfur compounds
High terminal gravities
Stuck fermentations
Increased risk of infection

High pitch rates can lead to:

Very low ester production
Very fast fermentations
Thin or lacking body/mouthfeel
Autolysis (Yeasty flavors due to lysing of cells)

With some beer styles, where a complex ester profile is desirable (German Wheat) it can be beneficial to under pitch. Over pitching can often lead to a very clean beer lacking an ester profile (banana). This is a common problem with subsequent generations of Wyeast's Weihenstephan Weizen #3068. Conversely, beers that require a clean profile should be pitched an an increased rate.

 

[BBL_Brewer]

My question is...When these calculators are saying "280 billion cells needed" does that mean to start, or to reach the targeted terminal gravity?

So the only real benefit I can think of is to lessen the lag time. I haven't done the experiments to see only the flavor profile effects (which many will argue on here....but that is still subjective.)

When you use a pitching rate calculator, the "cells needed" is what you should pitch to the batch. They will replicate even more before they begin to ferment the beer. The yeast cake in a finished batch will contain will a lot more cells than you originally pitch.

Reduced lag time is not the primary benefit of making starters and practicing proper pitching rates. It ensures that the yeast are healthy and viable and that the beer will not develop off flavors from over or under pitching. It also reduces the chance of getting a stuck fermentation.