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General Category => Yeast and Fermentation => Topic started by: robertpreed on December 16, 2011, 01:53:25 PM

Title: Yeast Starter Temp Question
Post by: robertpreed on December 16, 2011, 01:53:25 PM
Next week we will be brewing an IPA that has a pretty large OG of 1.072.  From looking at the Mr. Malty site, that means either a starter or 2.7 smack packs.   We did not use a starter on our first two much lower gravity ales and I have a question on the starter I would like to ask.

I have a 2L pyrex cone beaker that I was going to use for the starter.   I will be fermenting the wort at about 60-62 degrees and I was wondering should my starter be made at that same temp or at "room temp" (70-72 degrees)?    My guess is 60-62, but I wanted to ask the experts.

Thank you.
Title: Re: Yeast Starter Temp Question
Post by: dbarber on December 16, 2011, 01:56:10 PM
You can ferment your starter at room temp.  The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.
Title: Re: Yeast Starter Temp Question
Post by: davidgzach on December 16, 2011, 02:01:47 PM
You can ferment your starter at room temp.  The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.

+1.  Room temp.
Title: Re: Yeast Starter Temp Question
Post by: robertpreed on December 16, 2011, 02:10:42 PM
Sweet guys, thank you very much. :)
Title: Re: Yeast Starter Temp Question
Post by: wildknight on December 16, 2011, 02:10:56 PM
If you are going to settle the yeast and dump the residual wort/beer/liquid, then the temperature does not matter.  In fact, the warmer it is, the faster the yeast will grow.  However, it sounds like you are fermenting an ale really cold (60-62F), likely to suppress ester formation and make it very clean.  If you are going to dump the whole starter in without settling the yeast, then I would definitely make the starter at your ferment temp or even 1-2F cooler.  
Title: Re: Yeast Starter Temp Question
Post by: robertpreed on December 16, 2011, 02:54:08 PM
Actually, what I planned on doing was make the yeast starter on a Wednesday/Thursday and brew on Saturday.

So, it sounds like if I plan on doing my starter earlier and give it time to settle and I decant the spent wort, then I can do at room temp.    If I plan on doing my starter later and want to pitch while it may still be active a bit, then I would want to do at or lower than my ferm temps......
Title: Re: Yeast Starter Temp Question
Post by: wildknight on December 16, 2011, 03:01:46 PM
Sounds like you got it. 
Title: Re: Yeast Starter Temp Question
Post by: robertpreed on December 16, 2011, 03:09:43 PM
Lots of great information on this forum!

Since the beer has such a high OG and I will be using the Wyeast Brewers Choice Yeast Nutrient for the first time, I expect a pretty big Krausen, so I will be using a blow-off tube for the first time too.........just in case!
Title: Re: Yeast Starter Temp Question
Post by: Pi on December 20, 2011, 03:29:25 PM
Lots of great information on this forum!

Since the beer has such a high OG and I will be using the Wyeast Brewers Choice Yeast Nutrient for the first time, I expect a pretty big Krausen, so I will be using a blow-off tube for the first time too.........just in case!
If you use Fermcap you can lose the blowoff tube.
Title: Re: Yeast Starter Temp Question
Post by: krustybb on December 24, 2011, 02:09:50 PM
I did a one liter starter last night with California ale yeast V. This morning I really don't seem to have any activity to speak of. How long before I try and start over.
Title: Re: Yeast Starter Temp Question
Post by: a10t2 on December 24, 2011, 03:07:44 PM
I did a one liter starter last night with California ale yeast V. This morning I really don't seem to have any activity to speak of. How long before I try and start over.

Take a gravity reading first. A small starter like that could have fermented out in a couple hours.