Lager yeast starter?

sleepyjamie · Post by **sleepyjamie** » Wed Dec 05, 2012 5:55 pm

I want to make a german pilsner tomorrow for a 23L batch at 1.049 OG.
Mr Malty is saying i need 2 liquid yeast packs with a 2.51 liter starter (intermittent shaking)

This is my first lager yeast starter and I only have a single yeast back. Too late to go buy another.

Is there another way I can get yeast ready for tomorrow? Or maybe I should bite the bullet and just go with S-23 dry yeast?

Thoughts?

IanCompetent · Post by **IanCompetent** » Wed Dec 05, 2012 6:07 pm

sleepyjamie wrote:I want to make a german pilsner tomorrow for a 23L batch at 1.049 OG.
Mr Malty is saying i need 2 liquid yeast packs with a 2.51 liter starter (intermittent shaking)

This is my first lager yeast starter and I only have a single yeast back. Too late to go buy another.

Is there another way I can get yeast ready for tomorrow? Or maybe I should bite the bullet and just go with S-23 dry yeast?

Thoughts?

Where do you live Jamie?? I have a package of Bavarian Lager Yeast that you are welcome to. It's a bit old (it's manufacture date is March 27th) but you're welcome to have it if we can arrange something. I also have a slurry of Czech lager that you are welcome to as well. That one was used in June. The only deal with me is that \i have to be to work by 6:45.

sleepyjamie · Post by **sleepyjamie** » Wed Dec 05, 2012 6:13 pm

thanks for the offer!
i should be ok tho. i have a packet of czech pilsner wyeast. just not sure if it will be good to go for tomorrows brew.

if it isnt ill likely revert and use s-23

Tony L · Post by **Tony L** » Wed Dec 05, 2012 6:13 pm

I wouldn't make any lager without sufficient yeast. Perhaps making a starter out of the liquid pack and also adding the S-23.
I generally start a lager at or slightly below fermenting temperatures and usually use about 40g of dry yeast rehydrated and then acclimated to the wort.

sleepyjamie · Post by **sleepyjamie** » Wed Dec 05, 2012 6:15 pm

my issue is that mr malty says i need two wyeast packs.

so im wondering is there a way i can step up the start in stages?

berley · Post by **berley** » Wed Dec 05, 2012 6:28 pm

I'm having deja vu... I think I posted a link once to how I brewed lagers for you? Conveniently, I have a link for building up yeast starters for lagers...

http://meekbrewingco.blogspot.ca/2012/0 ... rters.html" onclick="window.open(this.href);return false;

Unfortunately, having this done for tomorrow isn't an option.

sleepyjamie · Post by **sleepyjamie** » Wed Dec 05, 2012 6:29 pm

berley wrote:I'm having deja vu... I think I posted a link once to how I brewed lagers for you? Conveniently, I have a link for building up yeast starters for lagers...

http://meekbrewingco.blogspot.ca/2012/0 ... rters.html" onclick="window.open(this.href);return false;

Unfortunately, having this done for tomorrow isn't an option.

thanks. thats what i thought. ill just purchase two s-23 packs tomorrow.

im guessing i probably could just keep stepping up a starter maybe in 1L increments until i get the mL required from my slurry?

berley · Post by **berley** » Wed Dec 05, 2012 6:35 pm

Yeah, definitely your best option if you have your heart set on brewing tomorrow.

Tony L · Post by **Tony L** » Wed Dec 05, 2012 6:40 pm

berley wrote:Yeah, definitely your best option if you have your heart set on brewing tomorrow.

Agreed.
When I did use smack packs I would step up my starters until I had a gallon volume. I decanted the spent wort and pitched the yeast slurrey.
This usually took me nearly a week with 3 steps to get my target volume of yeast.

Stusbrews · Post by **Stusbrews** » Wed Dec 05, 2012 6:41 pm

i just went thru this as well...made an 8L starter! I thought it had simply crapped out on me, but left it for a while(& pitched 27g of S23) Would nt you know ---the yeast took off, and after 4 days was finally done! Oh well, got lots for starters next time....

S-04 · Post by **S-04** » Tue Dec 18, 2012 10:34 am

berley wrote:Conveniently, I have a link for building up yeast starters for lagers...

http://meekbrewingco.blogspot.ca/2012/0 ... rters.html" onclick="window.open(this.href);return false;

Thank you Shawn, that page was exactly the information that I needed.

James

Wow - I just realized that was your own website. Fantastic!

berley · Post by **berley** » Tue Dec 18, 2012 1:22 pm

S-04 wrote:
Thank you Shawn, that page was exactly the information that I needed.

James

Wow - I just realized that was your own website. Fantastic!

Thanks, James, glad it helped!

Stusbrews · Post by **Stusbrews** » Tue Dec 18, 2012 2:27 pm

good timing too! lol I was planning to dump another 4L into the 2L one I have going today. Malty says only 1.5L needed....

S-04 · Post by **S-04** » Wed Dec 19, 2012 10:19 am

My wife is referring to the stirplate I built as the "Yeast Vortex Machine". She was disappointed when it was turned off this morning. I think she's tempted to make a batch of beer just so that she can use it.

S-04 · Post by **S-04** » Thu Dec 20, 2012 7:16 am

I want to save some yeast from this batch for another lager sometime in the spring. Do you think that's too long to store it? Am I better off to harvest yeast from the fermenter after the primary or to grow another starter from the dregs in my flask?

Post by **mr x** » Thu Dec 20, 2012 10:01 am

Not to long to store, but you'll need to make a starter for sure.

As far as the other question, it all depends on your sanitation.

berley · Post by **berley** » Thu Dec 20, 2012 10:22 am

S-04 wrote:I want to save some yeast from this batch for another lager sometime in the spring. Do you think that's too long to store it? Am I better off to harvest yeast from the fermenter after the primary or to grow another starter from the dregs in my flask?

Like x said, you'll definitely need a starter... you can use the yeast pitching calculator on mrmalty to figure out the viability of your slurry (although I assume it'll be 10% or less by that time).

I once had a way of figuring out how big of a starter to make based on how much old slurry you had on hand... not sure if it's actually accurate or not, but let me know if you'd like to check it out.

S-04 · Post by **S-04** » Thu Dec 20, 2012 7:56 pm

Thanks guys, that's what I'll do. I plan to make a 1l starter of yeast to store. Should I refrigerate the whole starter or decant off the liquid?

sleepyjamie · Post by **sleepyjamie** » Thu Dec 20, 2012 8:12 pm

i would decant and add clean sterilized water.

S-04 · Post by **S-04** » Thu Dec 20, 2012 8:46 pm

Thank you Jamie

Post by **mr x** » Thu Dec 20, 2012 9:00 pm

I'd be tempted to leave the wort on the yeast.

Sent from my Nexus S using Tapatalk 2

S-04 · Post by **S-04** » Thu Dec 20, 2012 10:28 pm

X: I like that because it's less work... Thanks again!

jeffsmith · Post by **jeffsmith** » Thu Dec 20, 2012 10:40 pm

mr x wrote:I'd be tempted to leave the wort on the yeast.

Sent from my Nexus S using Tapatalk 2

^ This. Less steps = less of a chance of contamination.

S-04 · Post by **S-04** » Fri Dec 21, 2012 9:37 am

Jeff: Less work and less chance of contamination... even better

Thanks!

sleepyjamie · Post by **sleepyjamie** » Fri Dec 21, 2012 5:58 pm

Yeah I would agree with them

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