[Gian Sartor]

I read through the 30 page thread on this as well as some other posts on the forum relating to SNS starters but something I have not seen answered yet is - can I / should I (does it matter if I) make only half a quart for the starter media for use in my 2.5 gallon batch?

I am trying not to be too precious about this but a 1qt starter media into a 2.5g batch is close to 10% of the overall volume.

If you make SNS starters for your small batches, what is your practice?

 

[a10t2]

I wouldn't bother with a starter for 2.5 gal of ale assuming you're using a commercial yeast pack.

[denny]

I frequently make 2.5 gal. batches in the 1.060-70 range and pitch a smack pack directly.  There may not be enough yeast for a 5 gal. batch but there's plenty for 2.5 gal.

[tommymorris]

I also brew 2.5G. I pitch one 10-11g pack of dry yeast directly for both ales and lagers. Even the lagers take off pretty fast.

I usually don’t use liquid yeast. But, when I do, I usually pitch a White Labs pack directly also. I would pay attention to the best by date for those and make a starter for old yeast.

[Steve Ruch]

I frequently make 2.5 gal. batches in the 1.060-70 range and pitch a smack pack directly.  There may not be enough yeast for a 5 gal. batch but there's plenty for 2.5 gal.

I just did a 2.25 gallon batch of rye IPA, o g 1.070. I used Denny's favorite yeast that was about seven weeks old. It was just beginning to swell when I pitched it at 1pm. There were signs of fermentation by 9pm and it was burping nicely at 7am.

[Gian Sartor]

thanks folks!

I am brewing a helles (1.047 OG) which I was planning to ferment at ale temps; wlp029 packaged in June. I am glad I asked my question, I now have less to prep for my brew day 

[kgs]

thanks folks!

I am brewing a helles (1.047 OG) which I was planning to ferment at ale temps; wlp029 packaged in June. I am glad I asked my question, I now have less to prep for my brew day 

I don't brew small batches to avoid making starters, but it's a plus. Primarily, it means I can get my ingredients on the cusp of brew day, when I'm absolutely sure I can brew. But it also eliminates a bit of pre-work during the week, when I am busy, as well as a point of contamination. I made small starters for a while, then tried without the starter, and ditched that step.

Given that I brew four to eight times a year, if I thought I needed a starter, I'd likely just buy twice as much yeast.