So I did a starter like Palmer gave as an example in his book, but im not sure I made enough... He says use 470 mL of water and 1/2 cup of extract... Mr Malty recommends a 1.18 L starter, shaken intermittently (don't have a stir plate). I'm guessing that the 470 mL of water, plus around 470 mL of extract equal close to a liter, but I don't know how that works... Help?
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Sulli
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A 1.18 Liter starter would require about 4 ounces of DME to make a 1.037 wort; which happens to be the specific gravity you want for a starter.
JimTheHick
Well-Known Member
mscg4u said:
A half cup of dme is only 120 mL. You'd probably end up with something closer to a 600 ml starter using palmer's sugg.
How do you convert dry cups to liquid milliliters? Or how do I know what ratio to make my starters? Just for next time, I figure this one will work just fine... Better than when I wasn't making starters.
Sulli
Well-Known Member
A good rule of thumb is 100 grams of DME for every 1000 ml of wort.
JimTheHick
Well-Known Member
mscg4u said:
Dry to liquid is very rough approximation - you want to weigh it out as posted above. I just wanted to let you know that a half cup of dme wasn't going to bring the starter up to almost a liter.
EDIT: I think you are closer to needing a full cup of dme to approximately have 4 ounces. But I haven't done this in a while!
Good luck with the beer!!
Sulli
Well-Known Member
You are correct sir.
Alright well I guess since I have this going I'll go ahead and clarify the rest of the process... I went ahead and put the starter in the fridge, I'm going to leave it overnight so the yeast flocculate. Tomorrow when I pitch it I will decant the beer on top, and pitch the yeast cake.
Couple questions: does it matter if the cake is still "cakey"? Like, chunky and what not... Or does it need to be all broken up? Also, should I let the starter sit out in the ambient temp. For a few hours before pitching or is it okay to pitch cold?
Couple questions: does it matter if the cake is still "cakey"? Like, chunky and what not... Or does it need to be all broken up? Also, should I let the starter sit out in the ambient temp. For a few hours before pitching or is it okay to pitch cold?
bottlebomber
Well-Known Member
mscg4u said:
It should be pretty cakey, if you've given it enough time to drop. Some yeast gets REALLY stuck to the bottom though. I would run some of your cooled wort from your brew in the flask or jar, and use that to thin the yeast cake out.
Sulli
Well-Known Member
Just to clarify, it is not OK to pitch cold, you will shock/stress the yeast. So do let it sit out and get at least close to the same temp of the cooled wort you are adding to it.
bottlebomber
Well-Known Member
Sulli said:
Not to start an debate here, but it is OK to pitch cold, I've done it many times, it works great, and I have followed science based threads theorizing that it is actually better. Your wort should be chilled to the 60s before you with anyway, so there should be much of a shock on the yeast.
Sulli
Well-Known Member
Maybe I misunderstood, but I'm pretty sure you want the slurry to be within a couple of degrees of the wort, no? I guess when you say cold pitching you mean having the slurry and the wort at a colder temp? If that is the case then, yes, that would be okay. But I'm pretty sure you don't want to pitch 38 degree slurry into a 68 degree wort.
bottlebomber
Well-Known Member
Yes I meant cold as in cold wort, not yeast that is much colder. I think I misunderstood you, because some people think that it is better to pitch into warmer wort, for example pitch lager yeast @75 and then chill down. Its much better to have the wort cooler than optimum, and then let it come up slightly as it enters active fermentation.
Sulli
Well-Known Member
I agree. Sounds like we are on the same page.
All is good, I understood what was meant haha. Brewed yesterday, pitched my starter, and there is tons of activity going on today. I think this one is really going to turn out great. I also bottled NBs Irish Draught on Friday and had a taste, and it was amazing as well. I can't wait for it to carb up.
Another Starter question... So I am thinking about doing a strong IPA for my next brew, and I was using my Mr Malty app to figure how much yeast I was going to need and it said to pitch 2 packets to a 1.23 mL starter... My question is can I pitch one packet... Let them multiply, chill/decant, and make another 1.23 mL starter and then let that go? I always read about people doubling like that but I don't know how they decided to do it... I assume in a situation like this. The OG is supposed to be 1.09, and I would like to get the FG below 1.02... Also, while I have your attention... How long do you dry hop for?
bottlebomber
Well-Known Member
mscg4u said:
Play around with MrMalty some more, it has a way you can make it give you the numbers for only a single yeast pack.
Use Sulli's calculator for a multiple step starter.
YeastCalc Yeast Calculator
YeastCalc Yeast Calculator
If I adjust the growth factor, but I don't know what that means... Also, it Says 1 packet for 3.5 L starter, so since I only have a 2 L starter, do I make one at 1.75... Chill decant and then make another on that yeast cake?
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