According to the pitching rate calculator, your beer needs to be 1.028 or lower before you don't need a starter. That's with the freshest yeast possible and intermittent shaking.FlyGuy said:If you are using a very fresh batch of liquid yeast (either White Labs tube or especially the Wyeast Activator packs) and your beer is 1.045 OG or less (assumes 5 gallon batch), you don't need one. Otherwise, always make one, and it should be scaled relative to the gravity of your brew and the age of your yeast. See the Pitching Rate Calculator at MrMalty.com for full details.
You are right -- I stand corrected.PseudoChef said:According to the pitching rate calculator, your beer needs to be 1.028 or lower before you don't need a starter. That's with the freshest yeast possible and intermittent shaking.
Yes, I do agree with this. I do believe Jamil is on the high-end when talking about pitching rates. I'm pretty sure he is still re-working the calculator to give a better understanding, but something like that can't encompass all types of beer where some you may even want to underpitch to drive yeast flavors.FlyGuy said:You are right -- I stand corrected.
That's wierd, because I have been using those numbers for a while now, and I am sure that I got them from Jamil's calculator (albeit the previous version). But I checked the math on the new calculator manually, and it is correct.
One note -- Jamil uses George Fix's high end of recommended pitching rates in his calculator. While I trust Jamil's advice, I consistently pitch a little lower than he suggests and get excellent results. Also note that every commercial yeast manufacturer's website that I have come across suggest pitching rates that are lower than Jamil's (actually, closer to the lower end suggested by Fix). I suspect that Jamil is very liberal in his pitching rates to be safe, while the yeast manufacturers are quite conservative to be cost effective. So as long as you are in this range, you are probably safe.
Well that gives me some hope. I created a starter on Saturday night with the intention of brewing Sunday night. Needless to say, I wasn't able to brew until today. I'm going to start in about 1/2 hour.Pugilist said:To add some more to the argument of making starters. I made my first starter on sunday and pitched it today at 2pm into my SNPA clone. There is a solid 1-2inches of krausen on the surface already and the bubbler is going about every 4-8secs.
That is more proof that a starter helps the beer take off fast and healthy! Thanks to the help from the folks on this forum as usual for guiding.
Forgot to add I used Wyeast american ale 1056. Packaged on 1/22/08, so was VERY fresh.
Damn non-metric measurements...DAAB said:That's an imperial gallon (20% larger than a US gallon). The correct ratio is up to 100g per liter.
DAAB said:Fix's figures are quite low, commercial pitching rates for an ale are often [FONT=Verdana, Arial, Helvetica, Sans-Serif]1 million cells per milliliter [/FONT][FONT=Verdana, Arial, Helvetica, Sans-Serif]per degree Plato rather than 0.75 million cells/ml/deg plato. That's not to say Fix was wrong, I suspect commercials include a safety margin when it comes to pitching rates.
If you have access to a pressure cooker, spend a 2-3 hours some day when you are bored and can up a buttload of quarts, it is so handy to be able crack open a room temperature quart or two and dump them into the flask, pitch the yeast and set it on the stirplate. the whole process with sanitizing and clean up is less than 5 minutes.BrewDey said:I'm starting to wash and save yeast, and thus I'm beginning to use starters more regularly. I've used 2 cups of DME in 2 pints of water. Not really sure of this gravity, but it got those babies going really good on the last batch. Is this a pretty good ratio?
The one sticky I read on here I believe called for 1 cup for 1 pint...so I just doubled both.DAAB said:Sorry, don't know the weight of 2 cups of dme but for 2 us pints 31/2 oz would be about right.
I'm sure it's right but it's worth weighing out next time. A 2 pint starter is roughly the same as 1L which is about the smallest starter you want to make for an average gravity wort (1040 ish).BrewDey said:The one sticky I read on here I believe called for 1 cup for 1 pint...so I just doubled both.