it's something I can look into... I might have to freshen up on a few things before I hold one.
I currently don't have the time to write anything down but I'm usually always at the Bruery Friday nights and I love talking about yeast!
Yeast Starter
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- ArrogantDan
- Posts: 160
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- Location: Yorba Linda
Re: Yeast Starter
Thanks everyone for all the great info. I'm going with a 5L and stirplate (from Brewer's Hardware of course). FYI, i generally use liquid from White Labs because I've had pretty good results and I'm a Creature of Habit.
Re: Yeast Starter
This is my first attempt as using a starter. In past have always had success using a single container of liquid yeast but decided to add considerably more yeast to higher gravity brews.
After sitting on stirplate for 48 hours, starter will then rest in refrigerator until Saturday morning.
I will post stirplate and fermentation results later this weekend...stay tuned
After sitting on stirplate for 48 hours, starter will then rest in refrigerator until Saturday morning.
I will post stirplate and fermentation results later this weekend...stay tuned
Chris aka Dr Dually
drdually@att.net
Life is tough. It is even tougher when you are stupid. John Wayne
Bottled and enjoying: Nada, zip
Kegged: English Brown, American Amber, Double Barrel Ale
Next up: Kolsch
drdually@att.net
Life is tough. It is even tougher when you are stupid. John Wayne
Bottled and enjoying: Nada, zip
Kegged: English Brown, American Amber, Double Barrel Ale
Next up: Kolsch
Re: Yeast Starter
I'd go away from the single-vial liquid yeast method... IMHO there is just too big of a chance to get off flavors from the yeast spending excessive time in their reproduction phase. With a typical liquid vial and no starter, you're drastically underpitching, even with good yeast.DrDually wrote:This is my first attempt as using a starter. In past have always had success using a single container of liquid yeast but decided to add considerably more yeast to higher gravity brews.
From the Mr Malty calculator, they recommend (for a 1.050 ale w/ 1 month old yeast) 2.4 vials of liquid yeast. More if the yeast is older. I'd highly recommend a starter for any beer you're using liquid. For the same ale, it recommends 0.9x 11.5g packets of dry, and 2 packs of dry is less expensive than a single vial of liquid.
Brad
Re: Yeast Starter
So, 1 packet is the recommended and 2 packets is over pitching.bwarbiany wrote:For the same ale, it recommends 0.9x 11.5g packets of dry, and 2 packs of dry is less expensive than a single vial of liquid.
Re: Yeast Starter
1) Usually I'm making 10 gallons, so 3:2 ratio (for this gravity) is not overpitching as much.jward wrote:So, 1 packet is the recommended and 2 packets is over pitching.bwarbiany wrote:For the same ale, it recommends 0.9x 11.5g packets of dry, and 2 packs of dry is less expensive than a single vial of liquid.
2) I don't think overpitching, at least at these rates, is much of a problem. Certainly not as big of a problem as underpitching.
3) Given the unknown quantities (yeast storage conditions) I can't assume the viability rates are what the Mr Malty calculator predicts. Overpitching gives me insurance against this.
Brad
Re: Yeast Starter
If the gravity calls for 90% of 1 packet for 5 gallons then 2 packets for 10 gallons is not overpitching as much. 3 packets seems more like a waste then good insurance.bwarbiany wrote:1) Usually I'm making 10 gallons, so 3:2 ratio (for this gravity) is not overpitching as much.
2 packets is hardly underpitching. Especially is you rehydrate before pitching.bwarbiany wrote:2) I don't think overpitching, at least at these rates, is much of a problem. Certainly not as big of a problem as underpitching.
You make excellent beer and I wont try to tell you to change. I will argue with the advice to overpitch.bwarbiany wrote:3) Given the unknown quantities (yeast storage conditions) I can't assume the viability rates are what the Mr Malty calculator predicts. Overpitching gives me insurance against this.
From the Mr. Malty site:You might ask why not pitch as much yeast as possible? There is also an upper limit to how much yeast you should add. Logsdon says, “I try to stay within 20% of my ideal pitch rate and I prefer to slightly under pitch rather than over pitch. This causes more cell growth, more esters, and better yeast health. Over pitching causes other problems with beer flavor, such as a lack of esters. Changes in the flavor profile are noticeable when the pitch rates are as little as 20% over the recommended amount.”