I need reassurance about a two-step yeast starter for my one lager a year, due this weekend. Using Mr. Malty, I have 57% of a WYeast pack viable, now, with a target of 444 billion cells needed. I have manipulated Mr. Malty, as directed by Mr. Terrill, and rounded out to a 2L followed by another 2L starter. Does this sound right?
http://www.yeastcalc.com/
Check this site instead of Mr. Malty for stepped up starters. You can just plug it right in super easily.
Very nice, thank you! This was much easier than Mr. Malty (blasphemy) and Wyeast’s calculator. Now if I could only access it via iPhone/iPad.
http://www.brew-wineforum.com/viewtopic ... 08&t=59851
Make a 2 gallon 3.2% beer. Pitch that yeast cake and call it a beer.
[quote=“Nighthawk”]http://www.brew-wineforum.com/viewtopic.php?f=108&t=59851
Make a 2 gallon 3.2% beer. Pitch that yeast cake and call it a beer.[/quote]
That of course is the other more fun route to go!
But then you have 3.2 beer. This is why I got into this hobby to begin with. I would rather make two starters than tie up my fermenter for 2-3 weeks…
Your not going to be able to do 2 starters for a this weekend starting on Thursday.
2-3 days for a starter to ferment out. 2 days cold crash. Reapeat. Looks like close to 2 weeks to me. 
There is always an occasion for a 3.2 beer. Just because I make my own beer doesn’t mean I don’t drink Bud Lite on pool league night.
Your not going to be able to do 2 starters for a this weekend starting on Thursday.
2-3 days for a starter to ferment out. 2 days cold crash. Reapeat. Looks like close to 2 weeks to me.
There is always an occasion for a 3.2 beer. Just because I make my own beer doesn’t mean I don’t drink Bud Lite on pool league night.[/quote]
For my last big imperial stout I made a three gallon starter. I mashed super low, hit a bit above 1.040 and had three gallons of awesome 4-4.5% ABV Bitter.
Instead of trying to grow that many cells I would scale down the beer to the number of cells that I have.
Boil up the whole wort. pitch the cells you have into a portion of the wort. Then the next day add the rest of the wort. Similar to the no chill method.
details here:
http://woodlandbrew.blogspot.com/2012/1 ... rters.html(making two gallons of beer that goes down the drain just to propagate cells seems wasteful to me)
[quote=“WoodlandBrew”]
(making two gallons of beer that goes down the drain just to propagate cells seems wasteful to me)[/quote]
I was suggesting drinking my “stater”.
