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why does vitality starter work?


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#21 djinkc

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Posted 03 July 2019 - 05:12 PM

My understanding is the prolonged growth phase stresses the yeast and can lead to stuck ferments.  And excess diacetyl, fusels, esters and sulfur.  Not enough sterols are produces.  I've forgotten quite a bit of the specifics.

and of course underpitching gives the other bugs a fighting chance to win



#22 jayb151

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Posted 06 July 2019 - 03:45 PM

so let's assume the yeast is healthy enough to become active.  how is "waking up" in 2-3L of wort better than "waking up" in 5-10 gallons of wort?

 

I'm a little late to the game but I wanted to add my 2 cents. I never do a vitality starter with 2+ liters. It's always like a pint or two. 

 

If you did 2+ liters of starter, it would require a decant. I don't do that. I brew my beer, take some second runnings and make a starter with it. Then, I add the entire "starter" to my fermenter. Only after I can ensure that the yeast is viable of course. 

 

It adds just a bit of volume to the beer, but since it's the same wort I'm not worried about any flavor contributions. I'm only worried about making sure that my yeast is ready to ferment. 



#23 positiveContact

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Posted 06 July 2019 - 04:17 PM

I'm a little late to the game but I wanted to add my 2 cents. I never do a vitality starter with 2+ liters. It's always like a pint or two. 

 

If you did 2+ liters of starter, it would require a decant. I don't do that. I brew my beer, take some second runnings and make a starter with it. Then, I add the entire "starter" to my fermenter. Only after I can ensure that the yeast is viable of course. 

 

It adds just a bit of volume to the beer, but since it's the same wort I'm not worried about any flavor contributions. I'm only worried about making sure that my yeast is ready to ferment. 

 

yeah - I think there are kind of 2 different things being discussed here.  one is what you are talking about above and the other is the 007 style starter.  for 10 gallons 2L is what was recommended.  so far the 2L starter (made with DME no less) hasn't affected the flavors of my beers in a way that I can detect.



#24 jayb151

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Posted 06 July 2019 - 07:23 PM

so you are making a 2L starter and pouring the whole thing at high krausen?

 

If so, I've moved away from that. the only time I would do that is if I had a REALLY big beer, but I haven't done a big beer in years. 



#25 positiveContact

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Posted 07 July 2019 - 03:55 AM

so you are making a 2L starter and pouring the whole thing at high krausen?

 

If so, I've moved away from that. the only time I would do that is if I had a REALLY big beer, but I haven't done a big beer in years. 

 

that's right.  usually I'm starting from a purchased yeast so it takes 12-24 hours to get going.  so I'll be make the starter the day before I brew and then on brewday it's usually fermenting pretty well by the time I've cooled the wort.



#26 MyaCullen

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Posted 07 July 2019 - 11:05 AM

so you are making a 2L starter and pouring the whole thing at high krausen?

 

If so, I've moved away from that. the only time I would do that is if I had a REALLY big beer, but I haven't done a big beer in years. 

he's fermenting 10 gallons, so 2L doesn't seem that big to me.



#27 positiveContact

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Posted 07 July 2019 - 12:00 PM

he's fermenting 10 gallons, so 2L doesn't seem that big to me.


Right, much smaller than I used to do. Sometimes on a lager I'll do 3l because I get nervous.

#28 jayb151

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Posted 08 July 2019 - 09:22 AM

he's fermenting 10 gallons, so 2L doesn't seem that big to me.

 

Ah, good point.




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