Concentration levels for yaest starter

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Permalink Reply by Karle on September 24, 2009 at 11:24am

Is it ale or lager yeast? Is it activator or propagator? Are you brewing a standard 20 litre batch?

Here is a link that's helpful for starters: http://www.mrmalty.com/calc/calc.html

The recommended gravity for a starter is 1.030-1.040.

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Permalink Reply by Simon David kelly on September 24, 2009 at 11:37am

So I'll need about 1.5 lts of starter at say 40.

Will this have enough time to get up to a good size by Saturday, if I have it well oxigenated, with a pinch of yeast food and give it a swirl a few times a day?

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Permalink Reply by Mike Neilson on September 24, 2009 at 11:49am

Yeah cell count will be up, but you will have to pitch the whole starter as it would not of had the chance to flock out.

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Permalink Reply by Karle on September 24, 2009 at 11:50am

Yes, I would say so. It's the way I usually do it, prepare the yeast starter on Thursday evening and then pitch it Saturday afternoon. The yeast count in the starter is highest after 24 to 36 hours. I think if you were very precise then you would pitch the starter when it is at high krausen. However, that might be hard to determine since sometimes there isn't much krausen at all in my experience. Oxygenation makes a big difference, so swirling it often is a good idea (unless you've got a stir plate). Also keeping it warm, around 25 degrees is good.

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Permalink Reply by Simon David kelly on September 24, 2009 at 11:55am

Excellent ....

Hate to drag this out, but what's the best way to oxigenate if I have no pure oxygen on hand? A good shake of the starter before pitching from the packet ok?

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Permalink Reply by Karle on September 24, 2009 at 12:03pm

Yeah, shaking it very well does the trick. I usually try to shake it for 5-10 minutes, it's good exercise too.

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