Stepped starters and removing yeast

[DurtyChemist]

I was reading some literature about doing stepped starters and came across something interesting. The author(s) said when doing a stepped starters growth is not the same in the second as the first batch because of inoculation rates. My interpretation and understanding of what was being said was to make the first starter, decant then remove a lot of the yeast and then pitch new wort on the remaining yeast. This was to grow more yeast than originally possibly with just pitching new wort onto the product of the first starter.

How many people remove yeast before pitching he second or third step of a stepped starter?

 

[frankktankk]

If starter size is limited and using the same vessel for stepping up, innoculation rate may become a problem
So removing 9/10 of the slurry and adding 9/10 of wort for step 2 and on would make sense.
That said, it is not how I do it, I do it the other way and waste some starter wort, it is more simple and easy.

 

[flars]

True circumstances. That is why it is recommended the starter wort for the second step, or first step up, be larger than the original wort. This will maintain the same growth rate or increase the growth rate, depending upon the size of the step up wort.

 

[DurtyChemist]

True circumstances. That is why it is recommended the starter wort for the second step, or first step up, be larger than the original wort. This will maintain the same growth rate or increase the growth rate, depending upon the size of the step up wort.

The literature recommended a 10 fold increase if possible which isn't for me or it would be a small first starter. I'd just always decanted then added more wort because I thought everyone did it that way. I was wondering how many remove yeast and if so what do you store the yeast in until pitched.

 

[boondocksaint]

The literature recommended a 10 fold increase if possible which isn't for me or it would be a small first starter. I'd just always decanted then added more wort because I thought everyone did it that way. I was wondering how many remove yeast and if so what do you store the yeast in until pitched.

A ten-fold increase seems like way too much. Besides, even if they make them, I'm not buying a 10L flask! I made a 1L (800ml after boil off) with 3/4 cup DME and one of the fancy new White Labs soft vials last night. It's on the stir plate now. Was planning on stepping that up tomorrow evening with another 1L water & 3/4 cup DME to be used in a 10 Gal batch on Fri.

I could do a 1.5L or 2L water and cup & a half or 2 cups DME, but that's about it. I only have the one 2L flask. Hopefully that'll give me enough!

 

[DurtyChemist]

A ten-fold increase seems like way too much. Besides, even if they make them, I'm not buying a 10L flask! I made a 1L (800ml after boil off) with 3/4 cup DME and one of the fancy new White Labs soft vials last night. It's on the stir plate now. Was planning on stepping that up tomorrow evening with another 1L water & 3/4 cup DME to be used in a 10 Gal batch on Fri.

I could do a 1.5L or 2L water and cup & a half or 2 cups DME, but that's about it. I only have the one 2L flask. Hopefully that'll give me enough!

I read something that said it's beneficial to remove some of the yeast so your inoculation rate is lower so you'll grow more yeast.