Yeast starter question

[larry78cj7]

No yeast starter needed. No reason to re-hydrate. Rack from the boil kettle into your fermenter at fermentation temps. Tear the packet open and pour it onto the wort. I know people will say that is not the best way to do it, but it works. Having a lot of yeast, fermenting at the right temp will fix many brewing problems. It's really that simple. Don't get caught up in all the bull shit. Fermentation temp is by far more important than yeast choice. Once your beer is good then tweak it, learn to walk before flying, grasshopper.

[crashlann]

No yeast starter needed. No reason to re-hydrate. Rack from the boil kettle into your fermenter at fermentation temps. Tear the packet open and pour it onto the wort. I know people will say that is not the best way to do it, but it works. Having a lot of yeast, fermenting at the right temp will fix many brewing problems. It's really that simple. Don't get caught up in all the bull shit. Fermentation temp is by far more important than yeast choice. Once your beer is good then tweak it, learn to walk before flying, grasshopper.

Thanks for the response and feedback. Ive been making starters for a while, just took a year off and was trying to remember the rule for repitching starters etc...I will experimenting with dry yeast, thanks again!

[dstar26t]

If I do a 2 liter starter with one vial of WL0001 or maybe a Belgian Ale yeast, can I then repitch that yeast starter (after decanting wort) into another 2 liter starter wort and double it again? Or should I pitch half the yeast starter? I know the amount of growth is limited by size of the starter vessel, I use a 2 liter Erlinmeyer flask.

If you use Jamil's calculator, a new vial (1 week old, 95% viable) in a 2L starter on a stir plate will get you 304 Billion cells. If you decant and make another 2L starter on a stir plate, his calculator shows you should get 587 Billion if you plug in 304% for viability. I do not believe this would be the case though. The inoculation rate is way to high to get that much more growth. It would probably be more like 440 Billion cells after the step-up. I made an excell spreadsheet from the data in "Yeast" where you plug in the starter size and cells pitched and it gives you the expected final cell count. The data in the book is for non-agitated starters, for stir plate starters you would expect 50% more growth.

Dry yeast is 20 Billion cells per gram. If you do not properly rehydrate dry yeast, half the cells will die after pitching.

[banderberg]

Does the size of the flask limit the amount of yeast or is it the volume of wort?

I started with 2 cups water, 1/2 cup DME and 1 smack pack of 1056. Put that on my stir plate for two days, chilled for a day, decanted the wort and added another 2 cups fresh wort to the flask and put it back on the stir plate. It seemed like fermentation stopped much sooner than before? So I am wondering if I put in 4 cups of wort if that will get another doubling of the yeast.

The beer I'm planning is around 1.090 OG so I think i need almost 400 billion cells.

[larry78cj7]

Dry yeast is 20 Billion cells per gram. If you do not properly rehydrate dry yeast, half the cells will die after pitching.[/quote]


Could you please let me know were you found this information?

[dstar26t]

You can use this for reference but Jamil has said it many many times.