Lager Starter. 2 Steps in. What to do next?

[greglovesbeer]

Alrighty. So as per usual I've jumped in to something without a plan , now I'm looking for help on what to do next.

I'm attempting my first lager this weekend. I've started a yeast starter, but I'm a little lost on how I can get this thing to the size I need it to be. Any ideas would be appreciated.

The Specs:
Lager
12gal Batch
OG 1.063
1 vial White Labs 838

Cell Count Target: 1048 billion , Mr. Malty states 11L needed from 1 Vial

Equipment available
Stir Plate
2L Flask
3 Growlers
2 6.5 Gal Carboys

What I've done so far:

Step 1: 1L Starter in Flask on Stirplate for 24 hrs then chilled.
Step 2: Decanted Step 1 starter, added 2L of new wort to flask, on Stir plate

What to do next?

This is where I'm confused as to what my cell count is and where it needs to be. I have options to split the current starter into multiple starters, or make something bigger in my carboys, but then I don't believe I can use the stirplate. Does this matter?

In summary, what do I need to do to get to the appropriate pitching rate by Sunday or Monday?

Thanks in advance,

Greg

[SaintTaris]

I was in a similar situation last weekend. The Only difference is I had 3 vials of WLP838, Southern German Lager Yeast. I made 3 starters, 2L each. I allowed the starters to ferment out over 24 hours, chilled, decanted and pitched the yeast into to 10 gallons of 1.050 Helles/Dortmunder. (not quite sure what to call this beer yet)

If I were you, I would brew a small beer ~ 1.040 - 1.045, 5 gallon batch, 10 would be pushing it IMHO. After the small beer is finished, you will have more than enough yeast for your 12 gallon, 1.063 beer.










The Token has Spoken

[Push Eject]

I'm no yeast pro, but here is what I am doing for exactly the same size batch and OG.

Two 2,000ml yeast starters on stir plates for 48hrs.
Then off the plates and allowed to finish out for 12 hours (or so).
Then into the fridge for 36 hours.
Decant and pitch into the batch.

So a little different from where you're at. 24hrs seems a little short, but what do I know?

For stepping up starters the recommended steps are 1:10 for the starter and 1:5 into the batch, so going from 1L to 2L is not asking much of the yeast. I would make a starter in 2 of your growlers and pitch half of what you have now into each WITHOUT chilling and decanting tonight.

Why put the yeast to sleep when you want them growing, you know? Let those ferment out, chill, and pitch into your beer.

I'm no pro.

PE