Beersmith 2 and Yeast Starters

[dhempy]

Hey Gents:

I'm playing around with Beersmith 2 and I'm trying to figure out how one would model a multi-step starter where a single vial is stepped up to 5L over several days. Any ideas?

Dan

[DrDually]

Not sure about 5 l, but take a look at this site
http://www.yeastcalc.co/yeast-pitch-rat ... calculator
I use it regularly
Chris

[dhempy]

Yep .. I found that site. I was curious about how one would go about it in BS2. So far everyone points me at that site ... maybe Mr. Smith can incorporate into the next version BS.

Dan

[DrDually]

Dan
Try this
Add one yeast item to recipe, then set volume to 2L etc
Add a second yeast item and set this starting cell count to what ever the ending count was on first item
I tried this and was able to get up to 950B cells in just two steps

[dhempy]

I got that to work .. I guess you just live with multiple yeast entries in the recipe.

Dan

[DrDually]

I got that to work .. I guess you just live with multiple yeast entries in the recipe.

Dan

Best solution I have found thus far
Enjoy

Chris

[BrewMasterBrad]

For a quick and simple tutorial on starters and pitching rates, Appendix A of Brewing Classic Styles provides a nice overview. Other texts provide more in depth coverage, but this is a good start.

Part 5 of the Yeast book provides a very comprehensive discussion of yeast starters and yeast propagation.

[dhempy]

Thanks Brad .. I'll have to get the Yeast Book but I have Brewing Classic Styles. I found other online yeast calculators ... and DrDually's method for BeerSmith seems to handle what I was trying to do. After our text discussion this morning I realized that I probably wouldn't have left enough time to get fully stepped up and would've underpitched by about 30% ... I'm sure I've underpitched by way more than that and been fine but now I know.

Dan

[dhempy]

I reread Appendix A in Brewing Classic Styles ...they dont discuss multi step starters ... is that process mentioned in the Yeast Book?

Dan

[BrewMasterBrad]

I reread Appendix A in Brewing Classic Styles ...they dont discuss multi step starters ... is that process mentioned in the Yeast Book?

Dan

Yes, multi step starters are covered starting on page 144 of the Yeast book.

[dhempy]

Guess I need to get that ordered!

Dan

[Greywolf]

From what I've read, I don't recall exactly where I read it, but when stepping up yeast starters, you want each step to have the wort increased by a factor of 10 for the healthiest yeast and most efficient use of resources.

If your first step is a pint of starter (.5 quarts or liters (not exact, but close enough))once it finishes and the yeast flocs out, you decant and then pitch the yeast into a 10 pint starter (5 quarts... or liters)... then into a 100 pint starter (50 quarts..), etc.

This may have been taken from the Yeast book... I'd have to go back and look to see what kind of cell count you should expect after each stage.