Stir plate needed for starter?

[devils4ever]

I'm doing a doubleheader tomorrow: an IPA and a Hefeweizen.

I usually make starters when the yeast packs are more than 1 month old.

The yeast packs are dated March and April. So, I'd like to make 2 yeast starters. Unfortunately, I have only 1 stir plate.

Is it worthwhile to make a yeast starter for one of them without a stir plate?

 

[helterscelter]

I'm doing a doubleheader tomorrow: an IPA and a Hefeweizen.

I usually make starters when the yeast packs are more than 1 month old.

The yeast packs are dated March and April. So, I'd like to make 2 yeast starters. Unfortunately, I have only 1 stir plate.

Is it worthwhile to make a yeast starter for one of them without a stir plate?

I'm not an expert, but making a starter the night before a brew doesn't seem like you'll have enough time to make it worth it, even with a stir plate. it usually takes 24hr or so for me to get a good cold-crash after the yeast do their thing for a couple days. the yeast may do the multiplication and ferment that starter (or starters) in a day, but you'll have TONS of yeast in suspension without a good cold-crash. and I'd hate to pitch a whole starter without pouring off most of the beer first.

that being said, last time I needed to make two starters with a single stir plate I just swapped which was on the plate after approximately 12 hours.

 

[woo_pig]

If your just trying to get your yeast awake and active it should be fine. If you are trying to grow your yeast i think you might need more time. I am no expert though.

 

[flars]

You don't need a stir plate to for a starter. The shaken not stirred method is just as effective. Withe SNS method you can also used any container that can be kept sanitary.

I usually allow more time for a starter to chill and decant before pitching. You will most likely need to pitch the entire starter wort if brewing tomorrow. Pitching an active starter can be very effective and sometimes make up for an under pitch.

I always make a starter with liquid yeast to make sure I am pitching an appropriate number of cells at the start. Under pitching can sometimes stress the yeast resulting in some off flavors. Off flavors may not always be noticeable though depending on the style of beer brewed.

 

[devils4ever]

I've never decanted my yeast starters unless I did a yeast washing previously. I always just pitch the entire starter into the wort without cold crashing. It seems to work for me.

Maybe, I'll take turns on the stir plate with the starters as best I can.

 

[kjf45]

My last brew session was one of those, what do I have to do tonight while everyone is asleep on a friday night so I started my "starter" when I got home from work. I dumped everything into the fermentor 5-6 hours after initial pitch, it sat on the stir plate working its magic while I did everything else. It had that nice light milky color and had bubbles forming around the edge of the glass while on the stir plate. When I checked 8 hours later it was fermenting away with no signs of stopping.

I say get them both going. Alternate them on the stir plate. The one not on, give it a few shakes every once in a while and pitch the entire starter when ready.

 

[devils4ever]

I made both starters: one with the stir plate and one without. Surprisingly, both looked active and vigorous. I kept swirling the one without the stir plate. Time will tell!