{"id":686,"date":"2012-11-28T21:26:00","date_gmt":"2012-11-28T21:26:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/28\/yeast-banking-iv-starter-tables\/"},"modified":"2017-09-15T19:09:46","modified_gmt":"2017-09-15T19:09:46","slug":"yeast-banking-iv-starter-tables","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/28\/yeast-banking-iv-starter-tables\/","title":{"rendered":"Yeast Banking IV – Starter Tables"},"content":{"rendered":"

So it appears my post on stepping up to a pitchable amount of yeast<\/a>\u00a0created some confusion (and has an error). \u00a0Here are some\u00a0simplified\u00a0tables to lead you\u00a0through\u00a0the process. \u00a0The days of the week are\u00a0set-up\u00a0for how the London Homebrewers Guild<\/a> yeast banking operation works, but the tables are easily adaptable to any schedule.<\/p>\n

For\u00a0London Homebrewers Guild<\/a>\u00a0members reading this post, anything in italics<\/i> is done by the yeast bank’s yeast wrangler (i.e. me).<\/p>\n

For Ales with a Starting Gravity Less Than 1.060<\/b>
\nThis will produce ~180 million cells, assuming yeast is grown using a stir-plate at 22 C to 24 C.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Day\/Time<\/th>\nStep<\/th>\nCells at End of Step<\/th>\n<\/tr>\n
Before Monday AM<\/td>\nSend me a PM on the board requesting yeast<\/td>\n0<\/td>\n<\/tr>\n
Monday AM<\/td>\nStart 7 ml culture from frozen stock<\/i><\/td>\n125-175 million (0.125-0.175 billion)<\/td>\n<\/tr>\n
Tuesday PM<\/td>\nPickup 7 ml cultures (from my house, or at Guild meeting<\/i>). \u00a0Pitch into 250ml or 1.040 wort with stir-bar; grow 24 hours<\/td>\n4 billion<\/td>\n<\/tr>\n
Wednesday PM<\/td>\nPitch 250ml starter (plus stirbar) into 1.25L of 1.040 wort. \u00a0Grow for 24 hours<\/td>\n48 billion<\/td>\n<\/tr>\n
Thursday PM<\/td>\nPut starter in fridge, let yeast settle overnight<\/td>\n48 billion<\/td>\n<\/tr>\n
Friday AM<\/td>\nPour off starter, replace with 1.5L of fresh 1.040 wort. \u00a0Stir for ~12 hours<\/td>\n185 billion<\/td>\n<\/tr>\n
Friday PM<\/td>\nPlace starter in fridge.<\/td>\n185 billion<\/td>\n<\/tr>\n
Saturday AM or Sunday<\/td>\nPour off all but a small amount of starter, swirl to suspend yeast and pitch into beer (use magnet to avoid pitching stirbar).<\/td>\n185 billion<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

For Strong Ales (Starting Gravity\u00a0Greater\u00a0Than 1.060) or Lagers<\/b>
\nThis will produce ~380 million cells, assuming yeast is grown using a stir-plate at 22 C to 24 C.<\/p>\n\n\n\n\n\n\n\n
Day\/Time<\/th>\nStep<\/th>\nCells at End of Step<\/th>\n<\/tr>\n
Monday-Saturday<\/td>\nFollow the steps in the above table upto Friday PM<\/td>\n185 billion<\/td>\n<\/tr>\n
Saturday AM<\/td>\nPour off starter, replace with 1.5L of fresh 1.040 wort. \u00a0Stir for 24 hours<\/td>\n380 billion<\/td>\n<\/tr>\n
Sunday AM<\/td>\nPlace starter in fridge.<\/td>\n380 billion<\/td>\n<\/tr>\n
Before Brew<\/td>\nStarter is stable in the fridge for 1 week; before pitching pour off most of the starter and swirl to suspend the yeast.<\/td>\n380 billion<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Note 1:<\/b> For best results (lager or high-gravity beer), it is best to pitch active yeast. \u00a0The easiest way to do this is to pour off the starter, add ~500ml of fresh wort, and stir for 2-4 hours at the planned pitching temperature. \u00a0This will get the yeast past their\u00a0stationary\u00a0phase and allow you to pitch yeast at high krausen, but with a minimal amount of starter wort (which tends to taste bad).<\/p>\n

Note 2:<\/b> If you have a 4L flask, the above process can be performed using a 3.5L starter in place of the 1.5L starter, producing 562 billion yeast – enough for a high-gravity lager.<\/p>\n","protected":false},"excerpt":{"rendered":"

So it appears my post on stepping up to a pitchable amount of yeast\u00a0created some confusion (and has an error).<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,74],"tags":[62],"class_list":["post-686","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-random_posts","tag-random"],"yoast_head":"\nYeast Banking IV - 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