General Category > Yeast and Fermentation

Yeast "wake-up" starter


I've heard it said that, when reusing yeast, one should make a small-ish starter to "wake the yeast up" if it's been more than a few weeks since the yeast colony was last used for fermentation.  What does this mean?  I use JZ's pitching rate calculator for 1st generation starters, but his "repitching from yeast slurry" just gives a quantity of slurry to repitch.
How big are your "wake-up" starters (in relation to the volume of slurry)?

When I do a "wake up" it's usually a qt. or less.  I'm not trying to get much, if any, cell growth.


[0] Message Index

Go to full version