General Category > Yeast and Fermentation

Step vs Batch

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In theory, you'll get a little more growth out of the large single starter since the pitching rate is lower. Are these stirred or aerated starters? If not, oxygen will be the limiting factor either way. I doubt you'll see a practical difference no matter what - unless you're doing cell counts, the variations in pitching rate are probably ±20% or more regardless.

klickitat jim:
So risk reward is null... sounds like single batch will be easier and less prone to infection,  so if there's not real gain from steps, I'll be doing batch from now on.

"Freedom is temporary unless you are also Brave!" - Patriot

According to Wyeast, you would get more yeast from the 2 step starter (28 million cells/ml vs. about 20).

The effect seems to be more pronounced with a stir plate... without one the results were 18 vs 16.

I'm sure someone who knows a lot more about yeast than me can explain the theory behind this.  I do multi-step starters for big batches and have done cell counts on them and can say that the results are in the ballpark.

So if you have the space, there is no need to chill and decant?  I never thought of that.  For example, I have a 2.5 gallon bucket with a little over a gallon of starter wort spinning on a stir plate right now (Wyeast 2352).  Rather than chilling and decanting before pitching another gallon of starter wort, I can just boil up then chill the new wort and add it.  Then chill and decant prior to the pitch into the batch this weekend.  It saves a step!


--- Quote from: ynotbrusum on April 10, 2013, 11:08:13 AM ---So if you have the space, there is no need to chill and decant?
--- End quote ---

There's alcohol. Not that 2% is going to be awful for the yeast, but I'd much rather have them in a 0.2% solution.


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