Author Topic: Stater without a stir plate  (Read 1238 times)

Offline ANDREW.GROGAN1

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Stater without a stir plate
« on: August 24, 2015, 02:07:42 PM »
I am planning on brewing a pumpkin Ale this weekend with an OG of 1.057.  I am planning on using Wyeast 1450, Denny’s favorite.  I have never used this yeast before and was planning on making a starter.  I was just going to make one and give it a swirl every time I walk by, as I do not have a stir plate.  I’ve used this method before on a beer with lower OG and it seemed to be fine.

Does anyone have any advice working with this yeast and doing the starter without a stir plate?

Offline Stevie

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Re: Stater without a stir plate
« Reply #1 on: August 24, 2015, 02:21:45 PM »
Search for Mark V's "shaken not stirred method." Cliffs notes version - shake until nearly all foam and add yeast, pitch at high krausen.

I've never used his method, but others seem to like it.

Offline a10t2

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Re: Stater without a stir plate
« Reply #2 on: August 24, 2015, 02:53:54 PM »
I haven't used that strain, but shaking as often as you can should work fine. Remember to bump up the volume relative to a stirred starter.
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Offline HoosierBrew

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Re: Stater without a stir plate
« Reply #3 on: August 24, 2015, 03:07:40 PM »
1450 is an attenuative, easy to use strain. +1 to Sean's advice to bump up the starter volume. No worries.
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Offline denny

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Re: Stater without a stir plate
« Reply #4 on: August 24, 2015, 03:11:47 PM »
I've done what you propose many, many times.  Believe it or not....Make a 2 qt. starter.  Plan on giving it 5 days to ferment out.  Then stick it in the fridge to crash the yeast for a couple days.  Decant and pitch the slurry.  While this may not be the process Mark or others recommend, take my word for it...this is what you want to do.
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Offline denny

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Re: Stater without a stir plate
« Reply #5 on: August 24, 2015, 03:12:22 PM »
Search for Mark V's "shaken not stirred method." Cliffs notes version - shake until nearly all foam and add yeast, pitch at high krausen.

I've never used his method, but others seem to like it.

Not a good idea inthis case IMO.
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Offline ANDREW.GROGAN1

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Re: Stater without a stir plate
« Reply #6 on: August 24, 2015, 03:15:35 PM »
Search for Mark V's "shaken not stirred method." Cliffs notes version - shake until nearly all foam and add yeast, pitch at high krausen.

I've never used his method, but others seem to like it.

Not a good idea inthis case IMO.

So what would you suggest?

Offline Slowbrew

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Re: Stater without a stir plate
« Reply #7 on: August 24, 2015, 03:18:12 PM »
I've had good luck simply making the starter wort, cooling and adding the yeast.  Shake it a bit to mix and then letting it sit till I need it.  Decant off most of the clear liquid, shake to mix and add the slurry to the full batch.  It may not be the perfect way but it gets the jobs done without any stress.

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Offline denny

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Re: Stater without a stir plate
« Reply #8 on: August 24, 2015, 03:20:30 PM »
Search for Mark V's "shaken not stirred method." Cliffs notes version - shake until nearly all foam and add yeast, pitch at high krausen.

I've never used his method, but others seem to like it.

Not a good idea inthis case IMO.

So what would you suggest?

What I said above.
Life begins at 60.....1.060, that is!

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Offline ANDREW.GROGAN1

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Re: Stater without a stir plate
« Reply #9 on: August 24, 2015, 03:23:27 PM »
Search for Mark V's "shaken not stirred method." Cliffs notes version - shake until nearly all foam and add yeast, pitch at high krausen.

I've never used his method, but others seem to like it.

Not a good idea inthis case IMO.


So what would you suggest?

What I said above.

Sorry...missed that one

Offline Joe Sr.

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Re: Stater without a stir plate
« Reply #10 on: August 24, 2015, 06:31:22 PM »
Search for Mark V's "shaken not stirred method." Cliffs notes version - shake until nearly all foam and add yeast, pitch at high krausen.

I've never used his method, but others seem to like it.

Not a good idea inthis case IMO.

Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).

You seem to be saying that the shaken starter is a bad idea for 1450.  Why so?
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Offline denny

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Re: Stater without a stir plate
« Reply #11 on: August 24, 2015, 06:54:35 PM »
Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).

You seem to be saying that the shaken starter is a bad idea for 1450.  Why so?

I obviously wasn't clear...again!  For many years I did the shaken starter.  I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter.  And it would likely be too small to do much good.  I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter.  If people have had good luck using it with Mark's method, I'd love to hear about it.
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Offline Joe Sr.

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Re: Stater without a stir plate
« Reply #12 on: August 24, 2015, 07:09:08 PM »
I obviously wasn't clear...again!  For many years I did the shaken starter.  I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter.  And it would likely be too small to do much good.  I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter.  If people have had good luck using it with Mark's method, I'd love to hear about it.

Got it.  Can't speak to the shake and bake method.  I'm sticking with my stir plate.
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Offline denny

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Re: Stater without a stir plate
« Reply #13 on: August 24, 2015, 08:18:26 PM »
I obviously wasn't clear...again!  For many years I did the shaken starter.  I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter.  And it would likely be too small to do much good.  I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter.  If people have had good luck using it with Mark's method, I'd love to hear about it.

Got it.  Can't speak to the shake and bake method.  I'm sticking with my stir plate.

+1!
Life begins at 60.....1.060, that is!

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Offline johnnyb

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Re: Stater without a stir plate
« Reply #14 on: August 27, 2015, 03:17:34 PM »
Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).

You seem to be saying that the shaken starter is a bad idea for 1450.  Why so?

I obviously wasn't clear...again!  For many years I did the shaken starter.  I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter.  And it would likely be too small to do much good.  I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter.  If people have had good luck using it with Mark's method, I'd love to hear about it.

I did the modified method (no shake, pure 02 injection, no stirplate, crash at high krausen, decant and pitch) and it worked out great. Just had the first pint this week for QC purposes (saving the keg for a party) and the beer is excellent.

Edit: 1 liter starter
« Last Edit: August 27, 2015, 03:19:52 PM by johnnyb »