Multiplying yeast in a gallon starter - how much?

[6thstreetbrewer]

you'd probably be looking for more of a sour taste or smell. Don't worry about it too much. I'm sure it's fine.

[bsegroves]

Ok then.
I'll definitely be aware. So far I think it smells normal.

cheers

you'd probably be looking for more of a sour taste or smell. Don't worry about it too much. I'm sure it's fine.

[bsegroves]

Curiosity killed the cat.
I went ahead and tasted it. It tastes kind of sweet, fruity, and tart. It's good but the tartness worries me a little.
It's a Belgian Golden Ale Yeast.
Having never done this before I'm not 100% sure what it should taste like.
I brewed up another liter of wort. I figure I'll add it Friday morning and it will be good to go by Saturday afternoon.

thanks,
Brannon

[Mylo]

Perhaps you are confusing bitterness with tartness. Tasting concentrated yeast samples can be misleading. I think they are quite bitter. Continue on your process. In the future I would recommend not messing with too many steps. It's just another chance for infection.

I brewed up another liter of wort. I figure I'll add it Friday morning and it will be good to go by Saturday afternoon.

Not a good idea to make up the starter wort in advance, unless you can it - using a pressure cooker. Otherwise make it up JUST before you need to step it up. Chill rapidly and pitch that bitch.


Mylo

[bsegroves]

Definitely a possibility.
There was also a strong bitter smell when I first opened it but I am guessing it was just the concentrated co2 inside.
There is so much to learn here.
I thought that I was going to add a little wort at a time over time to build up the yeast, but next time I'll do 2 liters all at once.
I suspect that I was getting misinformation on my initial instructions that were given to me.

Perhaps you are confusing bitterness with tartness. Tasting concentrated yeast samples can be misleading. I think they are quite bitter. Continue on your process. In the future I would recommend not messing with too many steps. It's just another chance for infection.

I brewed up another liter of wort. I figure I'll add it Friday morning and it will be good to go by Saturday afternoon.

Right on. Just like the main wort eh?

Thank you all for your support!

Brannon

Not a good idea to make up the starter wort in advance, unless you can it - using a pressure cooker. Otherwise make it up JUST before you need to step it up. Chill rapidly and pitch that bitch.


Mylo

[bsegroves]

I'm going for it.
This isn't the way that I'll do it next time, but it's how I'm doing it this time.

http://flickr.com/photos/bsegroves/3258880167/




cheers,

Brannon

[Thirsty Boy]

You really need to go and have a look at the MrMalty pitching rate calculator - your starter is massively undersized for the beer you want to make... its an "imperial" blond ale right?? so lets say you want a starting gravity up around 1.070 or more..

For that sort of a beer (5G batch) you would need a starter of around 3.5L + and thats if your yeast packet is as fresh as it could be.

[bsegroves]

So 3.5 liters is about a gallon. I have about half that now.
Would the best idea be to add another half gallon of wort?
If so how long should I wait after?

You really need to go and have a look at the MrMalty pitching rate calculator - your starter is massively undersized for the beer you want to make... its an "imperial" blond ale right?? so lets say you want a starting gravity up around 1.070 or more..

For that sort of a beer (5G batch) you would need a starter of around 3.5L + and thats if your yeast packet is as fresh as it could be.