rpetterson
New Member
I've been reading the info on John Palmers website about yeast starters. In it, he says:
".....the composition of the starter wort and the main wort must be very similar if the starter is pitched at or near peak activity. Why? Because the yeast in the starter wort have produced a specific set of enzymes for that wort's sugar profile. If those yeast are then pitched to a different wort, with a different relative percentage of sugars, the yeast will be impaired and the fermentation may be affected. Kind of like trying to change boats in mid-stream. This is especially true for starter worts made from extract that includes refined sugars. Yeast that has been eating sucrose, glucose/dextrose, or fructose will quit making the enzyme that allows it to eat maltose - the main sugar of brewer's wort."
So, I want to make a starter for a trippel that has an OG of 1.095. Do I need to ensure that the starter wort I make has an OG of 1.095?
Secondly, I've been looking at the Mrmalty calc and it says that:
Fermentation type: Ale
OG: 1.095
Vol in gals: 5.5
Production date 01/25/2012
1 Vial to be used
Litres of starter required: 11
If I was to make up the first batch of 3 litres of starter wort with the 1 vial of yeast, let it ferment for 24 hours or so, then add 2nd 3 litres of wort; let it ferment for 24 hours; add the 3rd 3 liters etc and the final 2 litres of wort.
By doing the above I'd get approx the required 355 billion cells.
In order to make up the 11 litres of wort at 1.095, Beer Smith is saying I'd need just under 3kg of malt extract. Thats expensive.
Am I missing something here?
Cheers,
Rob
".....the composition of the starter wort and the main wort must be very similar if the starter is pitched at or near peak activity. Why? Because the yeast in the starter wort have produced a specific set of enzymes for that wort's sugar profile. If those yeast are then pitched to a different wort, with a different relative percentage of sugars, the yeast will be impaired and the fermentation may be affected. Kind of like trying to change boats in mid-stream. This is especially true for starter worts made from extract that includes refined sugars. Yeast that has been eating sucrose, glucose/dextrose, or fructose will quit making the enzyme that allows it to eat maltose - the main sugar of brewer's wort."
So, I want to make a starter for a trippel that has an OG of 1.095. Do I need to ensure that the starter wort I make has an OG of 1.095?
Secondly, I've been looking at the Mrmalty calc and it says that:
Fermentation type: Ale
OG: 1.095
Vol in gals: 5.5
Production date 01/25/2012
1 Vial to be used
Litres of starter required: 11
If I was to make up the first batch of 3 litres of starter wort with the 1 vial of yeast, let it ferment for 24 hours or so, then add 2nd 3 litres of wort; let it ferment for 24 hours; add the 3rd 3 liters etc and the final 2 litres of wort.
By doing the above I'd get approx the required 355 billion cells.
In order to make up the 11 litres of wort at 1.095, Beer Smith is saying I'd need just under 3kg of malt extract. Thats expensive.
Am I missing something here?
Cheers,
Rob