Big-ass yeast starters

[Quin]

I'm curious what others brewers doing 10 gallons of bigger beer do for their starters?

At first the recommended starter size seemed huge to me, but if that's what the right amount is, might as well do it. Plus, I'm cheap and would rather make a big starter than pay $12-$20 for more yeast packs for every brew.

I use a 3 gal Better Bottle on an orbital stirrer (similar in results to a magnetic stirrer but different operating principle). Picked up the orbital stirrer on ebay. My lager starters are usually 1.5-2 gallons with 2 smack packs.

[SacoDeToro]

IMO, the best way to prop up yeast is through repitching. If you really want to get a nice pitch of super thick and creamy yeast, that's the only way to do it. Having a conical fermenter with a bottom dump valve is by no means necessary, but is a tremendous help. Making large starters can work, but IMO, nothing works better than a fat slurry of yeast that's ready for it's next feeding. Besides, it gives you an excuse to brew (and drink) more often. It's also fun to watch a fermentation fire off in 1-3 hours and have blow-off in 12-24.

[ajdelange]

Enthusiastically agree but the beneficiaries of the slurry I produce are my brewing buddies, not me. I typically only brew a particular style once or, at most, twice a year and am not confident that I can store slurry for that long, under beer or water, without degradation. So my friends come by with their Ball jars and a week or so later tell me what a great start they got. Happy for them, of course, but wish I could capitalize on it as well. It's always sad to watch a quart of lovely beige paste go down the drain (which is what happens if I don't have a taker).

[11amas]

The only issue I see with a repitch is this: what is your cell density of healthy yeast? You don't know how much of that cake is dead right? There are some good numbers in regards to building up a vial/pack from an 'X' Liter starter. Even if you measure a specific amount of cake you can't really know how much is viable.
On the other hand, a vial of yeast is not a known either. Both major liquid vendors claim a range plus there will be some death depending on how the yeast is treated from lab to home.

[SacoDeToro]

The only issue I see with a repitch is this: what is your cell density of healthy yeast? You don't know how much of that cake is dead right? There are some good numbers in regards to building up a vial/pack from an 'X' Liter starter. Even if you measure a specific amount of cake you can't really know how much is viable.
On the other hand, a vial of yeast is not a known either. Both major liquid vendors claim a range plus there will be some death depending on how the yeast is treated from lab to home.

One thing I didn't mention is that I do one or two small dumps during primary to get rid of the weaker cells that drop out early. The repitch I collect at the end of fermentation is always dense and creamy smooth. You can tell a lot about the quality of repitchable yeast from appearance. You can make functionally accurate assumptions on cell count based on the appearance [density] of the slurry. Besides, that's pretty much how all brewpub and most small craft breweries operate. Taste is another thing I check. Once I'm done collecting into my growler, I'll take a little taste of what's left in my collection tube. Sure, it's usually bitter as hell, but clean at the same time if that makes sense.

[Gnome Brewer]

What sorts of flavors do you get from ass yeast?

[gantelope]

I think if you are making a starter that big. . .you might as well make something you can drink! Jamil talked about making scottish ales for just this purpose. . .to grow healthy yeast. If you make a session beer (and have good process) you don't have to worry about stressing the yeast and you will have more than enough to cover your 10gal batch. . .plus. . .you will a "bonus" beer. As far as off flavors go. . .stay clean and you shouldn't have any issues.

[jwatkins56550]

What about the pH drop in the starter reacting the with aluminum? Isn't that why we don't ferment in aluminum? I would just use a three or five gallon carboy for culturing if you aren't willing to buy more than one vial. Practice aseptic techniques, and you should be fine.