New to starters...a couple quick questions

[garbs]

Hey guys,

I'm getting ready to do my first starter and have a couple quick questions:

1. Using the MrMalty pitching calc, it says I need 2 vials with a 1.7L starter. Do I pour both vials into the 1.7L of starter wort, or do I just use 1 vial to make the starter and save the other to pour directly into the wort on brew day (with the starter)?

2. I am making a tripel and planning on doing a late sugar addition when fermentation starts to slow. Should I calculate my starter size based on the gravity of the brew day wort or on what the gravity is with the sugar factored in?

3. If I'm brewing Saturday, when should I make the starter? I have a 3L flask and a fridge to cool things down.

I've already learned so much from the forum and really appreciate everyone's help

Thanks in advance!

[brewinhard]

Hey guys,

I'm getting ready to do my first starter and have a couple quick questions:

1. Using the MrMalty pitching calc, it says I need 2 vials with a 1.7L starter. Do I pour both vials into the 1.7L of starter wort, or do I just use 1 vial to make the starter and save the other to pour directly into the wort on brew day (with the starter)?

2. I am making a tripel and planning on doing a late sugar addition when fermentation starts to slow. Should I calculate my starter size based on the gravity of the brew day wort or on what the gravity is with the sugar factored in?

3. If I'm brewing Saturday, when should I make the starter? I have a 3L flask and a fridge to cool things down.

I've already learned so much from the forum and really appreciate everyone's help

1. If Mr. Malty says to 2 vials in 1.7 L, then pour both vials into the 1.7 L starter wort to ferment out.

2. Calculate your starter size based on the gravity of the brew day wort. that will be fine!

3. I typically make my starters about 5 days in advance. 3 days or so to fully ferment out (I don't have a stirplate), then 40 hrs or so to crash cool the yeast.

Thanks in advance!

[garbs]

Thanks!

One more question...

I've been reading about people using yeast nutrient in their starters. How necessary is that? I don't know if I'll have time to pick some up before I make the starter (My local homebrew store is closed on Mondays).

Will I be okay without it? I do plan on throwing some in the boil on brew day though.

[Mylo]

I always put one servomyces capsule in my starters. Jamil says it's really for the "next pitch" where it is more needed. Putting some in boil will be fine. I wouldn't stress out about it too much.


Mylo

[garbs]

Awesome...thanks guys!

[garbs]

One more quick question for you guys:

When do you normally decant? Do you do it at the beginning of the brew day while the starter is still nice and cold, or do you let it warm up to the same temp as the wort and then decant?

Also, how bad would it be to take the starter out of the fridge right before pitching, decant, and then pitch it cold?

[Stinkfist]

One more quick question for you guys:

When do you normally decant? Do you do it at the beginning of the brew day while the starter is still nice and cold, or do you let it warm up to the same temp as the wort and then decant?

Also, how bad would it be to take the starter out of the fridge right before pitching, decant, and then pitch it cold?

you do not want the temperature between the yeast and the wort more than 10 degrees...so if you are pitching cold yeast then you need to get the wort down as well...so unless you have a really good cooling system you will want to let the yeast warm up...