Ok, first off,I read the FAQs and tried the search function and couldnt find the answer to my questions.
My question is about when do you pitch the starter? I have three batches under my belt but I have not used a starter yet. Also, when using a starter is that the only yeast that you use for the batch? or is the starter IN ADDITION to the yeast you would normally pitch after aerating the wort?
You only use the starter(unless its a batch that will need long term bulk aging and needs bottling yeast). The reason for the starter is to grow the correct number of healthy yeast cells needed for the batch. You still pitch at pitching temp as you have been without the starter. I prefer to cold crash and decant all of my starters. So, I make mine with plenty of time for cold crashing.
Here
http://www.mrmalty.com/calc/calc.html
is a link to Mr Malty.
[quote=“Baratone Brewer”]You only use the starter(unless its a batch that will need long term bulk aging and needs bottling yeast). The reason for the starter is to grow the correct number of healthy yeast cells needed for the batch. You still pitch at pitching temp as you have been without the starter. I prefer to cold crash and decant all of my starters. So, I make mine with plenty of time for cold crashing.
Here
http://www.mrmalty.com/calc/calc.html
is a link to Mr Malty.[/quote]
I am going to make the Czech Pilsner and it suggests using a starter. I still have the question of whether or not I add the starter in addition to another yeast packet.
For example: I made my starter in advance, i have cooled the wort and I dump the starter in and then open another yeast pack and add that on top of the starter? I have asked this question before and no one ever answers it for some reason.
I understand the reason behind a starter but no forum thread or info on NB says if you use it in lieu of a traditional yeast application or in addition to.
If you’re using dry yeast, you don’t need a starter. It could even be detrimental to the yeast. If you do make a starter, that’s the only yeast you pitch. The purpose of a starter is to increase the population if healthy yeast, so no other yeast is needed.
Thanks that was the big question, glad i finally got it answered.
Do you have a way of maintaining a 50* fermentation temp?
Yes, I got another fridge for the garage since you and I last talked. I have been able to keep it at a constant 54* the last two days by simply adjusting the dial all the way to the warmest setting. Im ging to use the Wyeast 2001 urquell lager. What do you think?
Yes, I got another fridge for the garage since you and I last talked. I have been able to keep it at a constant 54* the last two days by simply adjusting the dial all the way to the warmest setting. Im ging to use the Wyeast 2001 urquell lager. What do you think?[/quote]
Good yeast. You’ll need a large starter for it. See http://www.mrmalty.com for details.
Yes, I got another fridge for the garage since you and I last talked. I have been able to keep it at a constant 54* the last two days by simply adjusting the dial all the way to the warmest setting. Im ging to use the Wyeast 2001 urquell lager. What do you think?[/quote]
Good yeast. You’ll need a large starter for it. See http://www.mrmalty.com for details.[/quote]
According to Mrmalty I need 330 billion yeast cells for this beer which would be two packs of the above mentioned yeast. I only have one in stock… I do have a beire de garde yeast and a calafornia ale yeast but those probably wouldnt work right?
Yes they will work. But then you will not have a Czech Pilsner
Is ok to start this beer with the yeast i have (as a starter) and pitch the second pack once it arrives in a few days or is that a bad idea?
Is ok to start this beer with the yeast i have (as a starter) and pitch the second pack once it arrives in a few days or is that a bad idea?[/quote]
I’d say it’s a bad idea…if the yeast isn’t ready, you’re no more ready to brew than if you don’t have malt or hops. Either order more yeast (I’d order 2 more packs in case the date is old) or make a starter with the one you have and put off the brew day.
I don’t see any advantage to this. Before the 2nd pack arrives, the 1st pack will have multiplied to the levels they want to be at.
Downside, the 1st pack of yeast will have consumed most of the O2. The rest will have been expelled with the CO2. So you will be adding the yeast to a O2 depleted sugar source.
http://www.whitelabs.com/beer/Yeast_Life_Cycle.pdfI would make a 1 gallon starter with 1 pack of yeast.
MrMalty notes that 1 pack with a 1.23g starter and intermittent shaking will produce 368B cells. I conclude that 1 gallon will get me close enough for a 1.050 lager.
