Author Topic: Yeast Starter  (Read 3299 times)

Offline tom_hampton

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Yeast Starter
« on: November 22, 2011, 10:33:31 PM »
There are two things I care about when creating a starter:

1.  How much starter do I need to grow. ---already provided by beersmith
2.  What is my starting starter size.

According to Chris White yeast starters should have an initial concentration between 50-100 mil/ml.  So, that drives my initial starter size...based on my yeast slurry amount and viability.

Since I use a stir plate, with each step, I can triple the starter size until I reach my target volume.  I think the formula is really 2*stir-plate-factor.  I use 1.5 for the stir-plate factor since that most closely follows all of the available data.

R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
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Offline baj475

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Re: Yeast Starter
« Reply #1 on: April 01, 2012, 12:56:36 AM »
The starter calculation needs the ability to allow multiple steps.