Matatak Posted January 20, 2019 Share Posted January 20, 2019 G'Day everyone, Just a quick question on yeast starters if anyone can help. I am just about to do my first liquid yeast ( wyeast 1056 ) starter and I am wondering how many litres I should make it ? I kept just under 1.5l of wort from the remainder of my all grain brew yesterday which has come out at 1034 gravity . My volume in fermenter is going to be 23 litres . Is there an easy way to calculate the amount of yeast cells required ? I had a look at the wyeast calculator but I can seem to make sense of it . Any ideas would be greatly appreciated . p.s the brew is a citra pale ale Cheers Matt Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 20, 2019 Share Posted January 20, 2019 Easiest calculator I've found , ensure you select aeration method and yeast packing date. I usually use the pro pitching level of 0.75 but 0.5 works fine too You can even safely overbuild your starter and save a portion in any sterile container https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator Link to comment Share on other sites More sharing options...
Matatak Posted January 20, 2019 Author Share Posted January 20, 2019 thank you mate , that is much easier to understand . So i leave the starter to propagate for around 48 hours @ 21 degrees and then pitch it in to my wort which will be 15 deg ? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 20, 2019 Share Posted January 20, 2019 The temperature of the starter doesn't matter. Although if you are pitching the whole thing rather than decanting most of it first, it may work better to keep the temp down. I usually run mine on a stir plate for 24 hours or so, then turn it off and let it sit for another couple of days. Then stir it all up again to harvest some into a jar, and stick the jar and the main starter in the fridge. A day or two later I take the starter and tip most of it out, swirl up what's left and pitch into the batch. Next time I use that strain I make a fresh starter from the yeast in the jar and repeat the process. Link to comment Share on other sites More sharing options...
Matatak Posted January 20, 2019 Author Share Posted January 20, 2019 I unfortunately dont have a stir plate or a flask at the moment so I will be shaking it whenever i get the chance. I will have plenty of wort so I might go with decanting most of the liquid before pitching . I am going to go with around 1.7 litres for the starter, i think it should be about right . I am interested in the idea of re using the yeast , how long can that yeast keep in the fridge for the next batch ? Link to comment Share on other sites More sharing options...
The Captain!! Posted January 20, 2019 Share Posted January 20, 2019 Look up the “shaken not stirred” method. Seems very robust for starters Link to comment Share on other sites More sharing options...
The Captain!! Posted January 20, 2019 Share Posted January 20, 2019 Sorry to add, I think you can do the shaken not stirred method and still harvest from starter, you just might need to up the amount of shaking you do in the first 24 hours. For a normal beer I’ll make a 2l starter on a stir plate and harvest 500ml. I’ve kept for over 3 months before with no issue. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 20, 2019 Share Posted January 20, 2019 They keep for ages although with my usual brewing schedule I tend to use each strain I keep roughly once every couple of months. I keep three strains for regular use, if I brew a batch that requires a different yeast I just buy it for that batch and don't bother keeping any. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.