12 replies to this topic

[ThroatwobblerMangrove]

I made a starter 12 days ago - how long before I should make another starter before pitching?

[3rd party JKor]

It depends...

[ThroatwobblerMangrove]

It depends...

1. OG = 1.0542. yeast = Scottish Ale (1728)3. starter volume = 4+Lmore info needed??

[ncbeerbrewer]

If your starter is only 12 days old and you stored it cold then just pitch it and let it roll. I don't see any reason why you would have an issue with just using it. Making another starter would be a waste of DME and time too.

[3rd party JKor]

For 5 gallons? Stirplate? 1 vial?

[ThroatwobblerMangrove]

For 5 gallons? Stirplate? 1 vial?

yes and yes. the yeast was some that I saved from the last time I made a starter. It was probably about 75mL of yeast settled out at the bottom of the mason jar before I made the starter.

[3rd party JKor]

I'd say yes. Use it as is. How much slurry would you say is in there now?

Edited by JKoravos, 24 October 2009 - 12:09 PM.

[ThroatwobblerMangrove]

I'd say yes. Use it as is. How much slurry would you say is in there now?

looks to be over 200mL. I'll probably try to keep 50-75mL of it for the next time though.

[3rd party JKor]

looks to be over 200mL. I'll probably try to keep 50-75mL of it for the next time though.

Why don't you take the yeast from the fermentation instead of the starter?

[ThroatwobblerMangrove]

Why don't you take the yeast from the fermentation instead of the starter?

I figure my sanitation control is a little bit better when handling the small amounts. My gut tells me it's a better way to go but I don't have any facts to back that up.

[shaggaroo]

As for sanitation, if you're going to reuse the whole cake, just through a can of BMC in the bottom of the fermenter with the yeast... it's already sterile so good to go right out of the can.

[ThroatwobblerMangrove]

As for sanitation, if you're going to reuse the whole cake, just through a can of BMC in the bottom of the fermenter with the yeast... it's already sterile so good to go right out of the can.

It's actually pretty rare that I use the same yeast two times in a row so I have to store the yeast in mason jars in between brews.

[al_bob]

Actually, I would decant it, warm it up, and add a little new wort to wake it up. You'll get much better results. There are various reasons for this, but listen to the Brew Strong podcast on yeast starters. They cover storing, etc., and give all the science behind it.