Stepping up a starter?

[BrewerB]

I've never stepped up a yeast starter before. And I'm trying to get better about pitching the proper amount of yeast (based on mrmalty.com calculator).

I have a 1000ml starter going for my Wyeast Propagator pack. The proper starter for my batch size is 1.53 L.

Do I just add another 530 ml of wort to accomplish this?

[seanhagerty]

wow
i think i would have just gone to the 1.5 L step right off

I guess you can go a small step like that with no issues

Sean

[BrewerB]

Just following JZ's advice...

He mentioned propagating the small Wyeast pack in a 1L starter to equate to the larger Activator pack cell counts. After that, I make the appropriate starter based on the pitch rate calculator.

[oneal66]

Depending on how long you have until you pitch, you could let the 1L settle out. Afterwards decant the starter and bring the volume back up to 1.53L and pitch at full krausen.

[BrewerB]

The 1L starter was made very late Sunday night. And I'm hoping to brew on Friday.

[TimmyR]

If it ferments out, you could chill in the fridge, decant and hit it with 0.5 - 1 L of fresh Wort a day prior or so. What does the calculator on Mr. Malty recommend for your beer?

[Mylo]

I seem to recall in a yeast archive someone saying that in order to propagate the most cells, you want to start small let them completely ferment out (aerobically on a stir plate), and double the size each time. 500 ml -> 1 L -> 2 L -> 4 L

Does anybody else remember hearing that too?


Mylo

[SunkenBier]

Im super lazy. I take a white labs vial and pitch half of it into 2 2L flasks. I do this on a Wed and then on my Sat brewday I decant and pitch.

Brewing 10 Gallons. I pitch the slurry on each 2L into each carboy. Someday I need to get around to doing my calculations.