[ronrock]

I'm about to brew an Anchor Steam clone using WLP-810. I plan to ferment at 62-64*F. So need some advice on how to determine how large of a starter I need. Do I consider this a Lager or an Ale for my starter? Or somewhere in between?

[hoser]

http://www.mrmalty.com/calc/calc.html

It is considered a hybrid

[ronrock]

Dummy me. I did not see the Hybrid option. Dah!

Thank You

[ronrock]

OK MrMalty tells me that I need 568 Billion yeast cells in a 7.17 Liter starter for my brew. I have a 5 liter flask so am limited to about a 4 liter starter. I have done a 2 liter starter with 1 tube of yeast. It is now chilling and I plan to decant and add fresh wort to build my starter.

Now I figure I have 200B cell count. If I pitch that to 4 liter of 1.030 wort and let it ferment that should give me 400 B. Can I then chill and decant that, then pitch onto another 4 liter of fresh 1.030 wort to ferment out. Leaving me with 600 B cell count.

Does that sound correct? Is there an easier/better way to get my starter to the needed 568 Billion?

[a10t2]

Does that sound correct? Is there an easier/better way to get my starter to the needed 568 Billion?

Are you using a stir plate? If so, your starter volumes sound larger than they would need to be. If not, swirl the flask up as often as possible and use the "intermittent shaking" option in the MrMalty calculator.

[ronrock]

Yes I am using a stir plate.

[a10t2]

In that case a second 2 L stage should get you where you need to be.

[ronrock]

Thanks for the help. Can you tell me how you figured that? I'm using the chart from the White & Zainasheff book Yeast. I'm not so sure I am fully understanding how to use the chart. But that is how I came up with my figures.

I appreciate the help, just want to understand how to come up with the right numbers.

[hoser]

Some of it depends on the age of the yeast, i.e. production date, volume of wort,  and the OG of the wort you are pitching into.  If the yeast is old, you can do a very low gravity starter, approx 1.020, 1-2 liters and let it ferment out.  Then chill and decant and then step it up to 4L.  Increase the gravity to 1.030-1.040. Then chill and decant again. Then what I like to do is take some of my wort that will become beer and add 1-2 liters to the decanted yeast.  Get it close to the pitching/ferment temp for a couple of hours to get happy and then pitch it.  Even if you underpitch it should take off pretty quickly since you are pitching active yeast.  Also, you could always buy another vial of yeast if you are short on time.

[a10t2]

Thanks for the help. Can you tell me how you figured that? I'm using the chart from the White & Zainasheff book Yeast.

I don't have the book with me, but I'm using Jamil's pitching calculator. According to that, even starting with 75% viable yeast, after making a 2 L starter you're at ~260 billion cells. From there another 2 L gets you to ~540B.