Starter size
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- Piss Artist
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Starter size
I’m planning to make a starter from about 10mls of Saison yeast (Wyeast 3711). It’s very solid, pure yeast but quite old. I’m intending to brew 19 litres of Saison (it was previously used in a biere de garde). I think it will need a litre starter, but my question is, would I be better making 500 mls and then adding another 500 mos wort after a few days?
Re: Starter size
what i would do is, assuming you have say 20 billion cells, Start with 500ml for 18-24 hrs then chill over night to settle, pour off liquid leaving yeast, then add 2 ltr of fresh starter for another 12 - 18 hrs. you should end up with approx 250 billion cells.
this may help
http://yeastcalculator.com/
this may help
http://yeastcalculator.com/
Last edited by johnluc on Mon Dec 11, 2017 2:29 pm, edited 1 time in total.
Re: Starter size
I agree, I would do a couple of steps of roughly that. I probably wouldn't bother decanting in between though.johnluc wrote: ↑Mon Dec 11, 2017 2:11 pmwhat i would do is, Start with 250ml for 18-24 hrs then chill over night to settle, pour off liquid leaving yeast, then add 1.5 - 1.8 ltr of fresh starter for another 12 - 18 hrs.
this may help
http://yeastcalculator.com/
Busy in the Summer House Brewery
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- Piss Artist
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Re: Starter size
Thanks, guys. I’ve gone with your advice.
- Kev888
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Re: Starter size
Yes, stepping is generally better if starting with a small number of viable cells. If it is quite old (say a few months) then it may be better starting with a 100ml-200ml step, and then going to the 1000ml.
Kev
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- Piss Artist
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Re: Starter size
Thanks, Kev. I opted for 250 ml and then stepped up to a litre today, which is looking quite healthy. Do you think that will be enough for 10l of Saison (OG 1060) or should I step up again to 2 litres? I've just noticed I mis-typed 19 litres in my first post which is probably why the previous advice was to go for 2 litres.
- Grindcrusher
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Re: Starter size
I would definitely make the first step a very low plato starter. High osmotic pressure will hurt the yeast... make the first one very weak and make sure to put nutrients in.
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Re: Starter size
Thanks - I’ll bear it in mind next time!Grindcrusher wrote: ↑Wed Dec 13, 2017 12:56 pmI would definitely make the first step a very low plato starter. High osmotic pressure will hurt the yeast... make the first one very weak and make sure to put nutrients in.