Yeast starter questions

[Jaeger]

I'm sure this has been asked plenty of times, but here goes.

When recipes call for a 1 gallon starter, they mean the starter wort volume right? I'm planning on brewing up a barley wine and would rather make a starter vs buying 3-5 yeast packets

Thanks in advance
Andrew

 

[kev211]

Yes, the starter wort volume. Typically Liters are used though (flasks have mL and L markings on them), but essentially if your starter was a gallon, then you would want 370g DME for the wort. Are you stepping the starter? How many yeast packs?

 

[flars]

I would be very dubious of the size starter needed for a beer when it is included in a recipe. Remarks in a recipe can not take into account the viability of the yeast on hand. Better to use a bonafide starter/pitch rate calculator.
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
http://www.brewunited.com/yeast_calculator.php

 

[Jaeger]

Well, the target OG for my next brew is 1.080. I was planning on using 1 pack of yeast and stepping it up over several days until I had about a half gallon, pour off the wort (beer at that point I guess, it has been fermented after all) and pitch the slurry.

I'm not opposed to using more yeast, I just figured it would be more economical to start small and build it up. I'm very open to suggestions

Andrew

 

[kev211]

How big of a batch? 1.080 is at the very low end for a Barleywine (not a problem, but just know that). With 1.080 you should be fine with a 1.5 L starter (on a stir plate). What yeast are you using? In theory, with WL's high gravity yeast you could get away without a starter all together. But I wouldnt recommend it. But this is why @flars is right. 1 gallon would be WAY too big of a starter and not necessary at all. Even without a stir plate you could use a 1 L starter and step it up only once to a 1.5L starter

 

[DurtyChemist]

Adnrew do the math on building up starters to 1 gallon and buying more yeast. Also realize if you're considering building a starter, decanting and adding more wort you won't be growing as many cells as most calculators online say you will. You'll be adding wort to a larger density of cells and limiting population growth. It's covered in the book Yeast but pretty much you are better off either doing one 1 gallon starter than doing a 1L, 2L, 4L starter. You could also do a 5 gallon batch of a 1.040 beer, save it for drinking and pitch directly on top of the yeast cake for your 1.080 brew.

 

[Jaeger]

First, thanks for the responses. I mistyped earlier, my target OG is 1.110. the recipe recommended a 1 gallon starter, tho I will use the pitching calculator to find the right rate. Thanks for all your help.

Edit: the yeast I plan to use is WLP 001 California ale