Goose
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- 6/7/05
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This problem really buggering me and appreciate some input.
I've been making 5 litre starters from 2 x Wyeast smack packs (using 2042 Danish). I do this by adding 500g of DME with a 1/2 tsp of wyeast nutrient to a bit more than 5 litres of water and boiling for 10 minutes or so, cooling, then pitching the smackpack contents. I then let it do its thing on a stirplate for 5 days or so till I have a healthy crop. The starter is held at 21 deg C. the day before brewday I cool to pitching temperature (12 deg C) and allow yeast crop to settle.
For this first batch the fermentation always takes off very quickly and is done within 10 days, at around 1.020 I raise slowly to 19 deg C for 2 days for a diacetyl rest, then crash cool to 4 deg c for a day before kegging.
I pump out what I can of yeast slurry and use what is left for the next brew...
My issue is the first batch is just shit by lager standards. Cant put my finger on it to describe flavour. The only thing I could associate it is a hint of dank caramel. A sweetish aroma. Not a diacetyl taste but some might say similar. I have no patience nor storage to see if this will lager out, so it becomes fertiliser.
The next batches, seem to improve magically, and ferment out within 5 days. Clean, and no diacetyl rest required. I have done this for 6 batches and would go further except I have no more space to keg.
I can only figure this is due to an improved vitality and cell count on subsequent batches. But in essence it seems I am simply doing a step up using 45 litres of wort for the first batch and ditching the "spent" beer. This cannot be right.
I have used Mr Malty calculator. According to this I need 400 billion active yeast cells for a 45 litre lager. The calculator says I need 3 "vials or packs" of 2 month old yeast and a 1.88 litre starter if I use a stirplate. Firstly, I've never heard of anyone pitching 3 wyeast activator packs into a 2 litre starter. Second, each of the wyeast activator packs is supposed to contain 100 billion cells, I assume if used on day of manufacture which of course I can't. So I use 2 packs and do a 5 litre starter straight.
Would I be better off using just one smackpack in 500 mls and using the 10 x rule then step up to 5 litres ?
I'd appreciate any advice or thoughts as to what is going on here.
:blink:
I've been making 5 litre starters from 2 x Wyeast smack packs (using 2042 Danish). I do this by adding 500g of DME with a 1/2 tsp of wyeast nutrient to a bit more than 5 litres of water and boiling for 10 minutes or so, cooling, then pitching the smackpack contents. I then let it do its thing on a stirplate for 5 days or so till I have a healthy crop. The starter is held at 21 deg C. the day before brewday I cool to pitching temperature (12 deg C) and allow yeast crop to settle.
For this first batch the fermentation always takes off very quickly and is done within 10 days, at around 1.020 I raise slowly to 19 deg C for 2 days for a diacetyl rest, then crash cool to 4 deg c for a day before kegging.
I pump out what I can of yeast slurry and use what is left for the next brew...
My issue is the first batch is just shit by lager standards. Cant put my finger on it to describe flavour. The only thing I could associate it is a hint of dank caramel. A sweetish aroma. Not a diacetyl taste but some might say similar. I have no patience nor storage to see if this will lager out, so it becomes fertiliser.
The next batches, seem to improve magically, and ferment out within 5 days. Clean, and no diacetyl rest required. I have done this for 6 batches and would go further except I have no more space to keg.
I can only figure this is due to an improved vitality and cell count on subsequent batches. But in essence it seems I am simply doing a step up using 45 litres of wort for the first batch and ditching the "spent" beer. This cannot be right.
I have used Mr Malty calculator. According to this I need 400 billion active yeast cells for a 45 litre lager. The calculator says I need 3 "vials or packs" of 2 month old yeast and a 1.88 litre starter if I use a stirplate. Firstly, I've never heard of anyone pitching 3 wyeast activator packs into a 2 litre starter. Second, each of the wyeast activator packs is supposed to contain 100 billion cells, I assume if used on day of manufacture which of course I can't. So I use 2 packs and do a 5 litre starter straight.
Would I be better off using just one smackpack in 500 mls and using the 10 x rule then step up to 5 litres ?
I'd appreciate any advice or thoughts as to what is going on here.
:blink: