I want 2 starters from one stir plate .... will this work?

[TimCA]

Hay
Im brewing on Friday, I want two 2000 ml starters on that day. I was thinking of doing one starter (WL004) today and placing it on the stir plate for 24 Hr. Then decanting that into a secound contaner and placing that into the fridge. Then I can use the 2000ML flask for the secound starter (WL001). What do you think? Do I need to be to concerned with "airation when decanting into the secound vessle? On berw day Ill just bring the slury up to room temp and pitch.

Thanks
Tim

[Speyedr]

Sounds good to me, just keep it clean and don't pour too fast...

[bub]

Airation is good up to the time it starts fermenting the beer.
BUB

[Bugeater]

Airation is good up to the time it starts fermenting the beer.
BUB

I agree. Pour it from some height and give it another real good shake just before you pitch it into your beer.

Wayne
Bugeater Brewing Company

[TimCA]

Airation is good up to the time it starts fermenting the beer.
BUB
________________

Im thinking that after 18 to 24 hr. (per Jamil's sight) Iam done "growing " my yeast, now I am post fermentation right??????

And any airation I get now in my starter should not realy afect the full 5 G will it ???

TimCA

[Bugeater]

You don't want to aerate past the 18-24 hour mark. Even then the only time you would want to do a late aeration would be for high gravity brews.

Even Jamil says that he would rather underpitch a healthy yeast than pitch the proper amount of an unhealthy yeast. Yeast health is what that pre-fermentation aeration is all about.

Wayne
Bugeater Brewing Company

[TimCA]

And do you use O2 with the stir plate?

Tim

[Bugeater]

I don't use O2 on the stir plate. The vortex action of the stir plate will draw enough O2 into the starter for the initial yeast growth you are seeking. If the starter has been sitting in the fridge for a while, I then give it a good shake to get the yeast back into suspension and to disolve a little more air into the starter before pitching it.

I do use O2 in the main wort. I pump pure O2 for about a minute using a diffusion stone. You need the O2 for a little more yeast growth in the wort. You need some growth in there for proper flavor development. If you pitch enough yeast that it doesn't need to grow and you don't aerate, the beer just won't taste right. If you don't pitch enough yeast and aerate the crap out of the wort, you will get too much growth and also get funny flavors. You just need to work out something in the middle.

Wayne
Bugeater Brewing Company