Yeast Starter

[mgortel]

I need to do a 2L yeast starter.....any downside to doing all at once....I have a big enough flask. Or is it better to do a 1L....then next day dorhe 2nd litre.

I know i want about 1.040 for SG so if i do a 2 day starter after the first day if i dont decant liquid should my next litre be 1.080 so when mixed with leftover litre the starter liquid for second day is 1.040......or do i just throw another 1litre 1.040 sg on top

 

[MaxStout]

Since you have a big enough flask, do a single-step 2L starter. No downside, and one less step. But if you do the 2-step without decanting the spent 1st step wort, you would still add 1L of 1.040. Even though the new wort would be diluted by the old, you still have the correct amount of sugar for that second step.

 

[ram5ey]

You always want those starters to be around 1.036-1.040 (that can change when you are building up from bottle dregs). If you do a 2L starter in a 2L flask you will want to use some anti- foam.

 

[VikingChrisColby]

If you're pitching one tube or smack pack of liquid yeast to the starter, there's no need to step up the volume. Keeping the gravity low is smart — you're raising yeast, not brewing beer. These days, I've been making my yeast starters around 1.020 (although the exact gravity is not critical as long as you aren't stressing the yeast).

Here's a little more info on yeast starters that will hopefully be helpful:
http://beerandwinejournal.com/better-yeast-starters/


Chris Colby
Editor
beerandwinejournal.com

 

[mgortel]

Thanks guys.

Check this out...using WLP001....bottle says shake well which I did......when I opened it to add to starter in flask I heard a hissing like a beer opening and then it foamed out the top when I opened it.....think I lost half the damn yeast......probably not that bad cause was all foam...but still......guess I shook to hard...never had that happen before

 

[DanzigsMISFITS]

Appologise if this has been covered I've looked through this site and found this.. I am a few batches in and for my next batch the I am trying a yeast starter for my 5g or 5.5g in fermenter batch. I have a 2L flask and sirplate. Recipe says its og 1.085
White Labs - English Ale Yeast WLP002
Attenuation (avg): 66.5%
Flocculation:Very High
Optimum Temp:65 -*68 °F
Starter:Yes
Fermentation Temp:67 °F
Pitch Rate:1.0(M cells / ml / ° P)*
426 B cells required
What would my process be to acheive this its my 1st time.

 

[Roadie]

Thanks guys.



Check this out...using WLP001....bottle says shake well which I did......when I opened it to add to starter in flask I heard a hissing like a beer opening and then it foamed out the top when I opened it.....think I lost half the damn yeast......probably not that bad cause was all foam...but still......guess I shook to hard...never had that happen before

You needed to just crack the lid for the gas to escape and wait until it stops hissing at you then you SLOWLY open it the rest of the way.



Almost Famous Brewing Company

 

[kh54s10]

Appologise if this has been covered I've looked through this site and found this.. I am a few batches in and for my next batch the I am trying a yeast starter for my 5g or 5.5g in fermenter batch. I have a 2L flask and sirplate. Recipe says its og 1.085
White Labs - English Ale Yeast WLP002
Attenuation (avg): 66.5%
Flocculation:Very High
Optimum Temp:65 -*68 °F
Starter:Yes
Fermentation Temp:67 °F
Pitch Rate:1.0(M cells / ml / ° P)*
426 B cells required
What would my process be to acheive this its my 1st time.

Try these sites and plug in your numbers:
http://www.yeastcalculator.com/
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

 

[kh54s10]

I need to do a 2L yeast starter.....any downside to doing all at once....I have a big enough flask. Or is it better to do a 1L....then next day dorhe 2nd litre.

I know i want about 1.040 for SG so if i do a 2 day starter after the first day if i dont decant liquid should my next litre be 1.080 so when mixed with leftover litre the starter liquid for second day is 1.040......or do i just throw another 1litre 1.040 sg on top

It would be better to do a whole starter. I would cold crash and decant the liquid before pitching.

As to 1 liter then another 1 liter. It is my understanding that the cells do not reproduce at the same rate in the second step so you would end up with a little fewer cells that way compared to a full 2 liter starter.

When making starters you would do all stages at 1.040 or less.

I do starters from 5 ml frozen samples so my first step is 250 ml of 1.025 wort. The following steps are at 1.038 - 1.040

Here is a site for information on stepped starters:http://www.yeastcalculator.com/

 

[DanzigsMISFITS]

Try these sites and plug in your numbers:
http://www.yeastcalculator.com/
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

Starting to get it a bit.. found some other threads on here via pc search instead of app search....

 

[mgortel]

I had an an overflow (krausen pushed out sponge and overflowed like a volcano) on the second day of my yeast starter when I added second litre.....its a 2 litre flask.....looks like I need a 3 litre flask for a 2 litre starter!

 

[jd_brewing]

Just made my first starter from two bottle dregs (la fin du monde and duvel) mostly experimental, but will use if it works out. So I did 500 ml water with 50 grams dme for est gravity of 1.038 pitch the dregs @ 63 degrees, covered with sanitized foil and set in dark place around 72 degrees, we'll see what happens. Any input, speculations, or advice would be appreciated!


"If you've made something that doesn't offend anybody, you've made Budweiser"
-Augie Carton-

 

[DanzigsMISFITS]

So I over calct water amound and came oute with 5.5 or so in fermenter. The SG was spot on 1.070 (it said between 070-074. My question is what is the process for decanting a yeast starter as mine was 2L?

I didnt want to add 2L to the already almost to the shoulders 6 gal carboy. What I did is I put it in the fridge for 8 hours or so and saw it really start to seperate. I dumped the clearer liquid from the top and had about 1L left. Got woried I with pitch yeast to a garbage disposal death and pitch the whole 1L starter into carboy... next day beer is spitting foam into my blowoff set up at 64 degrees.

Guess my question is could I have left it in fridge longer and dumped more of the fluid off safely?

 

[Roadie]

So I over calct water amound and came oute with 5.5 or so in fermenter. The SG was spot on 1.070 (it said between 070-074. My question is what is the process for decanting a yeast starter as mine was 2L. I didnt want to add 2L to the already almost to the shoulders 6 gal carboy. What I did is I put it in the fridge for 8 hours or so and saw it really start to seperate. I dumped the clearer liquid from the top and had about 1L left. Got woried I with pitch yeast to a garbage disposal death and pitch the whole 1L starter into carboy... next day beer is spitting foam into my blowoff set up at 64 degrees. Guess my question is could I jave left it in fridge longer and dumped more of the fluid off safely?

Yes. Usually if you refrigerate the starter for 24 hours the yeast will completely settle out and you can decant all the beer above it. Leave a tiny bit to swirl the yeast up to pour into carboy. Regardless, if you put 5.5 gallons into a 6 gallon carboy better start with a blow off hose.




Almost Famous Brewing Company