Posted: 11/6/2013 5:10:24 AM EDT
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I'm planning to brew 2 separate 5 gal. batches this Sat. I only have one stir plate and one 2L erlenmyer flask. Therefore, I can only make one yeast starter that way. What would you guys do for the second yeast?
No starter? Make one starter early, decant, and store in fridge while other one is made? Use stir plate for one, shake each time you walk by method for other? |
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Are both beers going to have a high enough starting gravity that they will definitely require a starter?
Do you have any mason jars, carboys, or jugs that you can put a sanitized piece of foil over? Starters don't have to live in flasks! Are the beers similar enough that they could use the same yeast? Make one big starter and split it between the two. |
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Quoted:
Are both beers going to have a high enough starting gravity that they will definitely require a starter? Probably not necessary to use a starter. I just like knowing it's good yeast. Do you have any mason jars, carboys, or jugs that you can put a sanitized piece of foil over? Starters don't have to live in flasks! Yea, that was the reference to making one on stir plate and just shaking the other when I walked by all day. Are the beers similar enough that they could use the same yeast? Make one big starter and split it between the two. No, making a Sam Adams White Christmas clone attempt and an oatmeal stout. |
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Quoted:
I'm planning to brew 2 separate 5 gal. batches this Sat. I only have one stir plate and one 2L erlenmyer flask. Therefore, I can only make one yeast starter that way. What would you guys do for the second yeast? No starter? Make one starter early, decant, and store in fridge while other one is made? Use stir plate for one, shake each time you walk by method for other? Just do that, maybe adjust a bit more wort into it, not a big deal. The stirplate is nice, and makes for quicker fermentation and more cells, but it is certainly not a necessity. Trying to sqeeze 2 cell counts into one 2L is likely too small for much growth. 2L is my minimum starter for anything over 1.05 or so. ETA: Ales only! I do however, use a small amount of wort as a starter to "wake up" a big slurry pitch from stored yeast (note the difference from growing up new yeast from a tube) |