Starter Volume to Pitch

Share your experiences of using brewing yeast.
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Thomo

Starter Volume to Pitch

Post by Thomo » Thu Jul 21, 2016 9:14 pm

Brewing newby here.

I'm preparing for my fifth all grain brew. I harvested yeast from my last brew and i'm going to make a starter with it. I'm only doing a 7l brew so i was going to make a 500ml starter. Can anyone tell me how much yeast i need to add to the starter? And then how much of that starter i need to pitch?

I've started using Beer Smith and it's telling me I need 50ml of yeast to pitch. The thing i'm not sure of is whether the starter will have less cells and hence i'll need more than 50ml.

Thanks for any help

Thomo

BenB

Re: Starter Volume to Pitch

Post by BenB » Thu Jul 21, 2016 9:53 pm

Are you sure you need to make a starter when using yeast slurry? I would imagine it's just a question of how big a scoop to use!

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barneey
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Re: Starter Volume to Pitch

Post by barneey » Fri Jul 22, 2016 7:50 am

Thomo wrote:Brewing newby here.

I'm preparing for my fifth all grain brew. I harvested yeast from my last brew and i'm going to make a starter with it. I'm only doing a 7l brew so i was going to make a 500ml starter. Can anyone tell me how much yeast i need to add to the starter? And then how much of that starter i need to pitch?

I've started using Beer Smith and it's telling me I need 50ml of yeast to pitch. The thing i'm not sure of is whether the starter will have less cells and hence i'll need more than 50ml.

Thanks for any help

Thomo
I would ask the reason for reusing the yeast? if the strain is no longer available to buy, fair enough, if the reason is to save money there are perhaps easier ways of doing so, especially with only brewing 7L. Dried yeast is cheap enough so IMO its not worth bothering reusing, if using a liquid yeast you can always split the vial of virgin yeast and make a starter from each of those split vials. If its purely for experiment trial away and post the results, it will also depend on where you took the yeast and at what period in the fermentation, other equipment will be needed to count yeasts, counting chamber & scope.
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AnthonyUK

Re: Starter Volume to Pitch

Post by AnthonyUK » Fri Jul 22, 2016 7:54 am

It is a massive topic and one worth investigating e.g. try the Yeast book from White and (Jamil) Zainasheff.
As a short term option look at Jamils calculator at - http://www.mrmalty.com/calc/calc.html
There is an option for re-pitching from slurry.

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