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Dplonk87
Joined: 18 Jan 2018 Posts: 2 Location: Charlotte, NC
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Link Posted: Fri Jan 19, 2018 3:32 pm Post subject: Splitting Yeast Starter Between 2 Fermenters |
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My friend and I are attempting our first 10 gallon batch and intend to ferment in two 6.5 gallon carboys. We normally make a yeast starter for our 5 gallon batches. We intend to make an appropriate sized starter for 10 gallons. My question is how do you split the starter between the fermenters to ensure you have approximately the same amount of yeast going into each?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Jan 19, 2018 3:47 pm Post subject: |
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Welcome to the forum!
I split my yeast starter all the time between 2 fermenters. Like so:
1. Make the yeast starters in a large 5L flask.
2. When the starter fermentation is done, pour it into two 2L flasks evenly (it should still all be stirred up).
3. Place in a fridge.
4. The yeast will settle out.
5. When ready to pitch, decant the wort/beer, and pitch only the yeast. The amounts should be very even.
Cheers!
Kal
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Dplonk87
Joined: 18 Jan 2018 Posts: 2 Location: Charlotte, NC
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Link Posted: Fri Jan 19, 2018 4:35 pm Post subject: |
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Thanks Kal! If I don’t have a 5L flask would it just be easier to use dry yeast since I could measure our equal amounts and then rehydrate seperately?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Jan 19, 2018 4:45 pm Post subject: |
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That would certainly work. When I ferment with dry yeast, I simply pitch equal amounts like you mentioned since I don't make starters with dry yeast. I just pitch the right amount.
The problem of course is that dry yeast selection is very limited. There are only 2-3 I like and use while with liquid there are dozens I've used and hundreds available. Depends on your needs and likes / depends on what you're brewing.
Cheers,
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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jphussey
Joined: 17 Oct 2012 Posts: 171
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Link Posted: Thu Jan 21, 2021 8:09 pm Post subject: |
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I had this precise question and thought to myself, I should hit Kal up on social media...but let me google it first. And lo and behold, first result is the forum with this post!
Thanks ya'll!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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pedactyl
Joined: 01 Dec 2017 Posts: 38 Location: Seattle
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Link Posted: Tue Jan 26, 2021 3:51 pm Post subject: |
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Kal, do you add any wort to the two 2L flasks after you decant?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Walts Malt
Joined: 27 Sep 2013 Posts: 119 Location: Farmington, MN
Drinking: Two Hearted Clone
Working on: Planning my Fall Brewing Schedule
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Link Posted: Fri Jan 29, 2021 3:52 am Post subject: |
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Kal,
You said that there are 2-3 dry yeasts you like. I’m assuming one of those is US-05 since it’s in a few of your recipes. What are the others? I just used 34/70 for the first time on a lager, but the jury is still out on that.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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