So, I plan on brewing a LOT of IPA in the next few weeks. I plan on doing two 60 litre batches, but I have only bought one vial of WLP051, California V ale. I've never done starters before and I've just started to use beersmith. So, I've attached a screenshot of the starter advice given for a 60 litre batch. It says that I need a 6 litre starter. I've read up how to make starters, but haven't been able to find anything on starters this size.
So, my question is, do I just make 6 litres of 1.040 wort and leave the yeast in it for a few days and then pitch that? Or do I have to do something like make a 2 litre starter, leave for a few days, split in two and then make two 3 litre starters?
My plan is to save half a litre before pitching so that I can then build this up again for the second 60 litre batch.
I hope to get this started as soon as possible, so any advice is much appreciated!
What's the best before date on the vial? Normally white labs have best before date 4 months after making vial.
On your screen shot you have package date of 22 march? This needs to be checked.
At your current selection you would need 3 vials in 6 liters if they were very fresh for 1 batch of beer according to beersmith
Ok, ignore the date, lets just say that it's in date! I haven't got it yet so I don't know, the date in the picture is the beersmith default.
Ok, so ideally I should have 3 vials. In reality, I have only 1. So am I best to go through a two or three stage starter to build up my cell count? Or dump 1 vial into 6 litres and leave it go?
1 vial to 2l
Then either step it to more than 6 and use some yeast to start again in 2L or better still use washed yeast from primary after 2 weeks and that should be loads to do your second brew, try and measure amount you have to avoid over or under pitching
Quote from: CH on March 26, 2014, 03:32:48 PM
1 vial to 2l
Then either step it to more than 6 and use some yeast to start again in 2L or better still use washed yeast from primary after 2 weeks and that should be loads to do your second brew, try and measure amount you have to avoid over or under pitching
Great response, thanks, so if I add one vial to 2 litres, leave for 2-3 days, cold crash, decant liquid and then add about 4 litres of 1.04 wort again? How would I measure the amount of yeast I have?
I'm not as fussy as CH about washing (he's technically certainly more correct but it's a faff to wash ) and would simply take a ladle or two of slurry from the first fermenter after emptying and transfer this to the second fermenter to kick the seond one off. I always cold crash my starters and pour off the "beer" and then just pitch the slurry.
Use this yeastcalculator. It's excellent if you want to step up starters.
http://www.yeastcalculator.com/ (http://www.yeastcalculator.com/)
Great feedback, thanks lads! Got it sussed now I reckon!