Yeast starter and pitch rate [Belgian Ale]

[Jox]

Hey all,

First time doing a big beer so I wanted to see if I got my yeast planning right. 15L (~4 g) Belgian batch with WLP500, at OG 1.090. Going by the specs the WLP500, 7.5 million cells per ml for a 20l brew, bringing the total to 150 billion cells in the pack (...right?)

How to brew indicates 11 billion cells per liter [email protected], assuming pitch rate of 0.5 billion cells per 4 gravity point that is suggested as suitable for Belgian beers. 11 * 15 = 165 billion cells. Making a basic 2l starter and occasionally aerating it should make me hit my mark, right? No stir bar setup yet.

Using http://www.yeastcalculator.com/, which suggest a higher pitch rate at 250 billion cells; how would this higher pitch rate effect the end result?
Anything else I should keep in mind here?

 

[IslandLizard]

Using http://www.yeastcalculator.com/, which suggest a higher pitch rate at 250 billion cells; how would this higher pitch rate effect the end result?

This (free) calculator also tells me you'd need 245 billion cells for 4 gallons of 1.090 wort:
https://www.brewunited.com/yeast_calculator.php

A 1.5 liter starter on a stir plate (constant aeration) should get you that as long as the yeast's viability is at least around 58% (estimated).

Making a basic 2l starter and occasionally aerating [...]

Making an s-n-s (shaken-not-stirred) starter using a 1 gallon jug about half full with 1.037 starter wort?

Given the current pricing on packs of yeast, it would be to your advantage to overbuild starters. That allows you to save some out to make your next starter from, etc. I still use (liquid) yeast I originally purchased in 2013-15 and have been saving from a line of starters.

 

[khannon]

Also, what style Belgian Ale? Some of them like a little stress to bring out esters/phenols, so maybe some minor underpitch?

*edited to possibly answer question*
Pitching more cells (240/250) *should* result in a "cleaner" beer. Underpitching *may* produce some off flavors (pepper/banana, or many others) that may or may not be desirable depending on style/preference. Fermentation temp will also play a factor in this. OG will also play a part here as well, though I have not played as much with that.

 

[VTMongoose]

It should be close enough that you can just use the White Labs packet assuming it's very fresh. My suggestion is to make a small vitality starter with some 80° wort you collect while chilling the day of, then pitch that once the beer is chilled to pitching temp. Belgians can handle very low pitching rates in general. Duvel pitches just 0.3 million cells/mL/°P

 

[Jox]

This (free) calculator also tells me you'd need 245 billion cells for 4 gallons of 1.090 wort:
https://www.brewunited.com/yeast_calculator.php

A 1.5 liter starter on a stir plate (constant aeration) should get you that as long as the yeast's viability is at least around 58% (estimated).


Making an s-n-s (shaken-not-stirred) starter using a 1 gallon jug about half full with 1.037 starter wort?

Given the current pricing on packs of yeast, it would be to your advantage to overbuild starters. That allows you to save some out to make your next starter from, etc. I still use (liquid) yeast I originally purchased in 2013-15 and have been saving from a line of starters.

I went ahead and did just this tonight. I plan to let the yeast do it's thing for 24 hours and tomorrow move it to the fridge overnight. Friday is brewday, bright and early.

Any good resource top-of-mind for yeast propagation? I'm sure I can find it with some searching though.

Also, what style Belgian Ale? Some of them like a little stress to bring out esters/phenols, so maybe some minor underpitch?

*edited to possibly answer question*
Pitching more cells (240/250) *should* result in a "cleaner" beer. Underpitching *may* produce some off flavors (pepper/banana, or many others) that may or may not be desirable depending on style/preference. Fermentation temp will also play a factor in this. OG will also play a part here as well, though I have not played as much with that.

I reckon the closest I can put this is Belgian dark strong, but I didn't strictly adhere to style when I thought this out.

Got my hands on a fridge + inkbird ITC-608 just earlier this week so I hope to be able to keep the fermentation in the 60's until the most active fermentation has run its course.

It should be close enough that you can just use the White Labs packet assuming it's very fresh. My suggestion is to make a small vitality starter with some 80° wort you collect while chilling the day of, then pitch that once the beer is chilled to pitching temp. Belgians can handle very low pitching rates in general. Duvel pitches just 0.3 million cells/mL/°P

Yeah my understanding is the same; now I went ahead and made a starter since that way I can harvest some and keep around for later. Maybe pitch 75% of yeast sludge, would theoretically put me on some ~160 B. Or even 50% at 110B.

I'll sleep on it!