Is a 2L yeast starter enough for a 1.097 SG? Options

[ghart999]

Making "Liquid Stupid" which has a SG of about 1.097.

All is have is a 2L flask and a stirplate. Can I get by with 1 vile of 3787 or should I really be getting 2 viles?

This is the biggest beer I have ever attempted as I have never needed more than a 2L starter.

Thanks all.

[MtnBrewer]

Hey now...don't be calling 3787 vile. That's one of my favorite yeasts. (IMG:style_emoticons/brewboard/biggrin.gif)

I'd do a two stage starter. Do one 2L starter, chill and decant off the spent wort, then do another 2L starter with the slurry from the first one. It's not quite as good a single 4L starter but better than a single 2L one.

[ghart999]

Problem is I am brewing sat morning so not enough time to do a multi-step like that.

Sorry for calling 3787 vile. (IMG:style_emoticons/brewboard/cheers.gif) (IMG:style_emoticons/brewboard/cheers.gif)

[MtnBrewer]

Problem is I am brewing sat morning so not enough time to do a multi-step like that.

Well if you're going to brew regardless of the answer, why ask the question?

[ghart999]

Well the question was whether I can get by with 1 tube of yeast and a 2L starter or if I would really need 2 tubes of yeast?

[tag]

1 tube with 2L is not enough. And don't waste your time brewing without an appropriate starter.
Go out and buy a gallon bottle of cheap wine or juice and make your starter in that or split the vial into 2 half-gallon bottles.
If you make the starter tonight it should be ready for Saturday.

[Zulu]

Well the question was whether I can get by with 1 tube of yeast and a 2L starter or if I would really need 2 tubes of yeast?

Mtn Brewer has the right idea and you DO have enough time if you are to use a stir plate. You only need about 12-15 hours to build a starter, you have 48 till Sat.

If you work away from home - Do first tonight and tomorrow morning put it into the fridge to flocculate out the yeast, tomorrow evening add the new wort and by sat morning you will be fine. Make sure temps are up, like 74-76 deg F.

If you work from home or could come home, do the fridge thing at lunch time tomorrow giving the first starter full time to complete.

[ghart999]

OK. Thanks guys. I always thought that if I were to flocculate out the yeast that I would need to wait till the yeast fully finished (2-3 days) first. Yes i can do starter tonight and then put in fridge in the morning and do another one tomorrow evening.


Maybe I will just go out and buy a big glass vase or something. I assume a 4-5L starter from the get go would be best....

[MtnBrewer]

Well the question was whether I can get by with 1 tube of yeast and a 2L starter or if I would really need 2 tubes of yeast?

I haven't actually done the math but I think those two options are about the same. You'd need more like 3 or 4 vials of yeast or a gallon starter (possibly even more but with Belgians I think you're ok to underpitch a little bit).

[Slainte]

Do first tonight and tomorrow morning put it into the fridge to flocculate out the yeast, tomorrow evening add the new wort and by sat morning you will be fine. Make sure temps are up, like 74-76 deg F.

That's bad advice. You don't want to prematurely chill down the starter to flocculate the yeast because the yeast will rebuild their glycogen reserves at the end. They use that stuff to prepare to ferment another batch of beer.

[MtnBrewer]

That's bad advice. You don't want to prematurely chill down the starter to flocculate the yeast because the yeast will rebuild their glycogen reserves at the end. They use that stuff to prepare to ferment another batch of beer.

So they'll use it to ferment another starter. Why is that bad?

[Slainte]

http://books.google.com/books?id=TIYbNdrIs...9&ct=result

low glycogen levels = low viability, extended fermentation times, higher levels of diacetyl, acetaldehyde, and so2.

Now if you're using it to ferment another starter, it may be ok, but probably not ideal.

This post has been edited by Slainte: Oct 30 2008, 05:35 PM

[MtnBrewer]

I guess what I'm getting at is why is it ok to make a starter, chill it and then pitch it into a batch of beer but not ok to pitch it into another starter?

[Slainte]

it's ok to do that, but just not to do it too early. the starter needs to be completely done fermenting before chilling.

[korndog]

Starting with two vials makes a huge difference. yes, you need two if you want to do a one stage starter. We don't know if you use a stir plate or aerate at all. This also makes a huge difference.