S. Cerevisiae, in these "shaken not stirred" starters, you shake after pitching the yeast into the vessel?
I prefer to shake after inoculating the culture. Shaking before inoculating the culture is probably easier on the yeast cells.
The technique works better if there is significant head space in the starter vessel. The vessel should be at least 3 times the volume of the starter. I prefer to use a vessel that is 4 times the volume of the starter. If you do not have access to a vessel that is 6 to 8 liters in volume, you can split the starter wort into two equal halves and use two one-gallon jugs.
Remember, we are talking about a serious shake, not a wimpy shake. One has to shake the starter until it is almost all foam; hence, this techniques requires a vessel with a screw-on cap that can be sanitized. I have used a sanitized rubber stopper in a pinch, but one has to hold onto the wide end of the stopper while shaking to ensure that it does not come loose.
I was working on building a stir plate, but have not gotten to it yet and am brewing this weekend and I would like to try this out. I need 453B cells for 6 gallons of 1.054 lager wort. I am now planning on pitching 1 WL833 vial to 2L of 1.03 starter wort. Crashing and decanting, then re-pitching the slurry to 2.5L of 1.04 wort. Does this sound like what you would recommend? Or am I off somewhere? This schedule, per yeastcalc leaves me with about 457B cells to pitch on Sun/Mon. What do you think? This all assumes about 82% viability of the vial when I purchase tonight
A culture that contains 453 billion cells offers no significant advantage over a culture that contains 400 billion cells, as cell growth is exponential, not linear.
6 U.S. gallons = 22.7 liters
maximum_cell_density_for_22.7L = 22.7 x 200 billion = 4.54 trillion
replication_periods_453B_cells = log
2(4.54 trillion / 453 billion)
= log(4.54 trillion / 453 billion) / log(2)
= log(10.02) / log(2)
= 3.32 (4) replication periods
replication_periods_400B_cells = log
2(4.54 trillion / 400 billion)
= log(4.54 trillion / 453 billion) / log(2)
= log(11.35) / log(2)
= 3.5 (4) replication periods
If the wort is well aerated, one could get away with half of the pitching rate, as it only extends the number of replication periods by one. The reason why 2x the ale pitch rate is suggested for lagers is too limit the amount of replication needed to reach maximum cell density; thereby, reducing ester production. Additionally, I have yet to find hard data on how temperature affects doubling time with Saccharomyces pastorianus; however, as temperature affects metabolism, it has to affect doubling time.