???Step up starter????

[Smerfs8485]

So I was on you tube and someone mentioned something about, Step up starter. They would make a starter then put it in the fridge after it was done. decant it make a nother starter of dme and throw it ontop of the yeast he had in flask. My question I ask now is. Is that too much yeast for a starter at 1.070 beer or is that going to be fine? Also will that cause a ruff fermentation or make any off flavors? I was thinking about trying it but thought I would ask your all opinions. Im thanking in advance to whom ever replies. Thank you.

 

[mike_in_ak]

All you need to know: https://www.homebrewtalk.com/f39/how-make-yeast-starter-pictorial-76101/#post798427

 

[AllHopAbandon]

Stepping up does nothing special for your beer, it's a method to increase your yeast cell count.

I recommend yeastcalc.com to see how much yeast you need for your beer and if stepping up is needed.

Example: let's assume you have a stir plate and your yeast is for some weird reason 3 months old. 5.25 gallons of your 1.070 beer would need 254 billion yeast cells, which requires you to make a 5 liter starter. Very impractical. Instead, you could make a 0.6 liter starter which will yield about 99 billion cells, and use that yeast (after decanting the spent starter wort) to make a 1.3 liter starter, giving you 257 billion cells. Perfect!

Why 0.6 and 1.3? I aim for a starter inoculation rate of 50-100 million cells/ml, I believe that's the optimal inoculation rate for a starter (someone please correct me if I'm wrong ).

edit: spelling