{"id":689,"date":"2012-11-19T17:01:00","date_gmt":"2012-11-19T17:01:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/19\/yeast-banking-iii-stepping-up-to-pitchable-amounts\/"},"modified":"2017-09-15T19:10:45","modified_gmt":"2017-09-15T19:10:45","slug":"yeast-banking-iii-stepping-up-to-pitchable-amounts","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/19\/yeast-banking-iii-stepping-up-to-pitchable-amounts\/","title":{"rendered":"Yeast Banking III &#8211; Stepping Up To Pitchable Amounts"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-hW_QuoSYtWA\/UKpUIKiBVGI\/AAAAAAAAASQ\/rWzgcaiZWO4\/s1600\/starter6.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-hW_QuoSYtWA\/UKpUIKiBVGI\/AAAAAAAAASQ\/rWzgcaiZWO4\/s320\/starter6.png?resize=240%2C320&#038;ssl=1\" width=\"240\" height=\"320\" border=\"0\" \/><\/a><\/div>\n<p>The last two of my posts on yeast banking covered methods to <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/12\/yeast-banking-i-managing-a-large-bank\/\">aid in the logistics of running a large bank<\/a>, and covered how to <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/13\/yeast-banking-ii-methods-to-manage-the-bank\/\">prepare the frozen stocks<\/a>. \u00a0In this third\u00a0instalment\u00a0of my yeast bank series I will cover how you go from a frozen stock to a quantity of yeast sufficient for pitching.<\/p>\n<p>Firstly, how much yeast do you need to pitch into a beer? \u00a0The answer is &#8216;it varies&#8217;. \u00a0Strain-specific characteristics, volume of beer you are pitching into, the specific gravity of the wort, the yeast quality, and the planned fermentation temperature all effect the number of yeast\u00a0required. Calculators like <a href=\"http:\/\/yeastcalc.com\/\">Yeastcalc<\/a> and <a href=\"http:\/\/www.mrmalty.com\/calc\/calc.html\">Mr. Malty<\/a>\u00a0provide a good idea of what you need, although in many cases the number provided by these calculators are over-predictions.<\/p>\n<p>This article assumes that you have the capacity to\u00a0handle\u00a0starter volumes of at least 1.5L (i.e. a 2L jar or flask), a stir-plate, and (ideally) dry malt extract (DME) plus yeast nutrients.<\/p>\n<p>In this article:<\/p>\n<ul>\n<li>How Many Yeast Do I Need?<\/li>\n<li>How Do I\u00a0Maximize\u00a0Yeast Quality?<\/li>\n<li>Growing A Starter.<\/li>\n<li>I Don&#8217;t Have A Stir Plate &#8211; Now What?<\/li>\n<\/ul>\n<hr \/>\n<p><a name=\"more\"><\/a><b>How Many Yeast Do I Need?<\/b><br \/>\nThis is not the easiest question to answer, as the answer varies greatly with yeast strain, fermentation conditions (S.G., temp), and how you manage the starter. \u00a0Most calculators work off of the &#8216;standard&#8217; pitch rate of\u00a01 million cells per milliliter of wort per degree Plato (AKA, 1 billion per\u00a0litre\u00a0per degree Plato). \u00a0For your average 5 US\u00a0gallon\u00a0(19L) batch of 5% beer (S.G. ~1.050), that is 250 billion yeast.<\/p>\n<p>The problem with that number is it is based on re-pitching old yeast from a yeast cake &#8211; yeast that is neither in peak health, nor overly ready for another round of fermentation. \u00a0This amount of yeast would be serious over-pitching if using yeast grown\u00a0aerobically\u00a0(i.e. with a stir-plate) under ideal nutritional conditions. \u00a0Happy\/healthy yeast should be pitched at about 1\/2 to 2\/3 this rate &#8211; i.e. 125 to 175 million. 100 to 125 million is a good number to shoot for, if brewing 5 gallons of average strength ale.<\/p>\n<p>But life is not quite as simple as this &#8211; for stronger beers (&gt;1.065) or lagers you need to double this number &#8211; 250 to 300 million yeast for a 5 gallon batch. \u00a0In my experience, the calculator at <a href=\"http:\/\/yeastcalc.com\/\">Yeastcalc<\/a> provides the best calculations of both the number of yeast needed and the number you will get, given specific culturing conditions.<\/p>\n<hr \/>\n<p><b>How Do I Maximize Yeast Quality\/Activity?<\/b><br \/>\nThe key to good yeast &#8211; i.e. one which will fully ferment a beer without producing the bad-tasting products characteristic of stressed yeast &#8211; is proper growth conditions. \u00a0Namely, cultured yeast needs an abundance of two things &#8211; oxygen and zink. \u00a0Counter-intuitively, oxygen is key to producing yeasts which can ferment\u00a0effectively, despite fermentation being an anaerobic\u00a0(i.e. oxygen-free) process. \u00a0Oxygen allows yeast to synthesize three things needed for effective fermentation &#8211; glycogen, sterols and\u00a0unsaturated\u00a0fatty acids.<\/p>\n<table style=\"float: left; margin-right: 1em; text-align: left;\" cellspacing=\"0\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/4\/47\/Glycogen_structure.svg\/606px-Glycogen_structure.svg.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/4\/47\/Glycogen_structure.svg\/606px-Glycogen_structure.svg.png\" width=\"200\" height=\"197\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Glycogen<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><b><i>Glycogen<\/i><\/b> is a starch-like molecule which yeast use as an energy source. \u00a0It is critical during the\u00a0fermentation\u00a0cycle, especially once most of the wort\u00a0sugars\u00a0are consumed. \u00a0It is the glycogen which allows the yeast to continue to metabolize once the sugars in the wort have been converted to alcohol &#8211; this serves two purposes:<\/p>\n<p>1) Enables yeast to clean-up many of their undesired metabolic products, such as diacetyl, and<\/p>\n<p>2) Delays autolysis of yeast which has\u00a0sedimented\u00a0to the bottom of the fermenter. \u00a0The yeast in the yeast cake does not have ready access to whatever nutrients are left in the wort, and depends on this glycogen store to stave off death. \u00a0Without sufficient glycogen, yeast can autolyse, leading to off-flavours in the beer.<\/p>\n<table style=\"float: left; margin-right: 1em; text-align: left;\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/5\/5d\/Ergosterol_structure.svg\/250px-Ergosterol_structure.svg.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/5\/5d\/Ergosterol_structure.svg\/250px-Ergosterol_structure.svg.png\" width=\"200\" height=\"107\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Ergosterol<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><b style=\"font-style: italic;\">Sterols<\/b>\u00a0are compounds which are embeded into the membranes of yeast cells, in order to alter the fluidity and stability of those membranes. \u00a0These are key to yeast survival, as they provide stability to the membrane which separates the yeast&#8217;s insides from the outside environment. \u00a0Ergosterol is one of the key sterols produced, and serves a similar purpose in yeast as cholesterol does in humans.<\/p>\n<p><i style=\"font-weight: bold;\">Unsaturated Fatty Acids<\/i>\u00a0(UFAs) are part of the structural component of the yeast cells membranes. \u00a0Like sterols, UFAs alter the fluidity and stability of yeast cell membranes. \u00a0Without UFAs, the membranes of the yeast are overly rigid, and more prone to damage during stress.<\/p>\n<p>The second key ingredient to maximum quality yeast is <i style=\"font-weight: bold;\">Zink<\/i>. \u00a0Zink is key to many of the enzymes yeast rely on during fermentation. \u00a0Without it, fermentation will be much slower, and more prone to undesired fermentation products. \u00a0Unfortunately, malt extracts, even those produced during all-grain brewing, are zink-poor. \u00a0As such, starter media should be supplemented with a zink-containing yeast nutrient. \u00a0It is best to provide this during the starter culture, as zink will be maximally absorbed and\u00a0incorporated\u00a0into enzymes in the presence of oxygen.<\/p>\n<hr \/>\n<p><b>Growing Up A Starter:<\/b><\/p>\n<table style=\"float: right; margin-left: 1em; text-align: right;\" border=\"0\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-_VUY5fhGvT4\/UKJ2DAMFx0I\/AAAAAAAAARU\/rRIFkqE53LE\/s1600\/withdrawal2.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-_VUY5fhGvT4\/UKJ2DAMFx0I\/AAAAAAAAARU\/rRIFkqE53LE\/s200\/withdrawal2.png?resize=82%2C200&#038;ssl=1\" width=\"82\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">7ml culture produced<br \/>\nfrom a frozen stock<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>From our yeast bank, users will\u00a0receive\u00a0a 7ml actively growing culture of yeast. \u00a0This yeast will have been growing for ~36 hours at the time the brewer\u00a0receives\u00a0the culture, meaning it should be at a density of ~25 million cells per ml; i.e. there will be a total of ~175 million yeast cells in the tube. \u00a0This now needs to be stepped up to a pitchable amount of yeast.<\/p>\n<p>One option would be to throw this into 6L of 1.040 wort, which if stirred with a stir-plate, would produce the desired 150 billion cells. \u00a0This, however, is both expensive, and due to the low pitch rate, is prone to infection. \u00a0If the brewer is brewing a strong ale or larger, the situation becomes even more problematic &#8211; requiring a 14L starter for a 19L beer!<\/p>\n<p>We get around this problem by using stepped starters &#8211; pitching smaller starters into ever larger starter, building up yeast numbers much more quickly than we would using a single-step starter. \u00a0Ideally, each step should pitch the contents of the previous pitch into a volume 10x to 20x larger than the previous step.<\/p>\n<p>The below-described method will produce\u00a0usable\u00a0amounts of yeast for pitching on Sunday, assuming a &lt;1.060 S.G. ale is being brewed,\u00a0assuming\u00a0the brewer picks up their yeast Tuesday evening. \u00a0If brewing earlier then this, or brewing a lager\/higher gravity beer, yeast should be picked up one week earlier.<\/p>\n<p><b><i>For a low-gravity (&lt;1.060) ale:<\/i><\/b><br \/>\nIf using jars to prepare media follow the steps\u00a0labelled\u00a0&#8216;a&#8217;. \u00a0If using flasks follow the steps\u00a0labelled\u00a0&#8216;b&#8217;.<\/p>\n<table style=\"width: 100%;\" border=\"0\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td valign=\"top\"><b><i>Step1<\/i><\/b><\/td>\n<td valign=\"top\">\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-A302XBO7p74\/UKpUFVeAr3I\/AAAAAAAAARo\/3uoC7v9_6NQ\/s1600\/starter1.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-A302XBO7p74\/UKpUFVeAr3I\/AAAAAAAAARo\/3uoC7v9_6NQ\/s200\/starter1.png?resize=200%2C170&#038;ssl=1\" width=\"200\" height=\"170\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">750ml &amp; 2L jars, scale and DME &#8211; all you need to prepare the starter<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-jgMEPLNqWVA\/UKpUGbPRyqI\/AAAAAAAAAR4\/l3GkW2zd3f8\/s1600\/starter3.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-jgMEPLNqWVA\/UKpUGbPRyqI\/AAAAAAAAAR4\/l3GkW2zd3f8\/s200\/starter3.png?resize=150%2C200&#038;ssl=1\" width=\"150\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">50g of DME &#8211; enough for 500ml of culture media<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<td align=\"left\" valign=\"top\">Measure out the media for the starter. \u00a0Starters are made of dry malt\u00a0extract\u00a0(DME) at a gravity of 1.035 &#8211; 1.040. \u00a0In general, use 100g\/L DME, producing a wort of ~1.038. \u00a0To this add the manufacturers recommended amount of yeast nutrient.<\/p>\n<p>Prepare two starters: a 200ml starter (with stir bar) and a 1.5L starter. \u00a0Starters should be prepared in a flask or jar with at least 25% larger than the starter volume to leave space for the vortex &amp; foam. \u00a0In this example, I am preparing a 200ml starter in a 750ml jar, and a 1.5L starter in a 2L jar.<\/td>\n<\/tr>\n<tr>\n<td align=\"left\" valign=\"top\"><b><i>Step2<\/i><\/b><\/td>\n<td align=\"left\" valign=\"top\">\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-nep2Hvj77Bo\/UKpUF98Xk4I\/AAAAAAAAARw\/MqZKXMfvYpc\/s1600\/starter2.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-nep2Hvj77Bo\/UKpUF98Xk4I\/AAAAAAAAARw\/MqZKXMfvYpc\/s200\/starter2.png?resize=200%2C150&#038;ssl=1\" width=\"200\" height=\"150\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Always\u00a0add jars to cold water &#8211; boiling water will shatter the jar!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<td align=\"left\" valign=\"top\"><b>a)<\/b> If using a jar, sanitize jar, lid and stir bar by immersing in water and brining to a boil. \u00a0DO NOT PUT COLD JARS DIRECTLY INTO BOILING WATER. \u00a0Boil for at least 10 minutes.<\/p>\n<p><b>b) <\/b>If using a flask, prepare media in flask and place stir-bar in the smaller flask.<\/td>\n<\/tr>\n<tr>\n<td align=\"left\" valign=\"top\"><b><i>Step3<\/i><\/b><\/td>\n<td align=\"left\" valign=\"top\">\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-fd19ovO1NHE\/UKpUHICTxfI\/AAAAAAAAASA\/4lMhXn4b58U\/s1600\/starter4.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-fd19ovO1NHE\/UKpUHICTxfI\/AAAAAAAAASA\/4lMhXn4b58U\/s200\/starter4.png?resize=150%2C200&#038;ssl=1\" width=\"150\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Pouring wort into jar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-knr8J5eHhe4\/UKpUHnTygTI\/AAAAAAAAASI\/dtyeUrgCa5A\/s1600\/starter5.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-knr8J5eHhe4\/UKpUHnTygTI\/AAAAAAAAASI\/dtyeUrgCa5A\/s200\/starter5.png?resize=150%2C200&#038;ssl=1\" width=\"150\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Capped tightly &amp; cooling<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<td align=\"left\" valign=\"top\"><b>a)<\/b>\u00a0If using a jar, boil the prepared media in a separate pot at the same time as you are boiling the jar. \u00a0Bring media to a boil in a covered pot, and once boiling reduce to a simmer. \u00a0Simmer, lid-on, for 10 minutes. Once jars + media are ready, remove the jars from the boiling water using pre-warmed tongs; drain water from jar, fill while hot with wort (put stir bar into small jar), and cap. \u00a0The draining of the jar\/filling\/capping should be done as quickly as possible, to maintain high temps. \u00a0This will kill any bacteria that fall into the jar during preparation. \u00a0Let cool at room temp until it can be handled by hand &#8211; at this point you can continue to let it cool at room temp, or move it into the fridge or a sink of cold water if in a rush.<\/p>\n<p><b>b)<\/b>\u00a0If using flasks, add water and DME to the flask, plus the stir bar to the smaller flask. Cover the opening with foil, and heat on the stove until boiling. \u00a0Reduce boil to a simmer, and boil for 15 minutes. \u00a0Let cool as described as in &#8216;a&#8217;, above.<\/td>\n<\/tr>\n<tr>\n<td align=\"left\" valign=\"top\"><b><i>Step4<\/i><\/b><\/td>\n<td align=\"left\" valign=\"top\">\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"1\" cellpadding=\"1\" align=\"center\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-hW_QuoSYtWA\/UKpUIKiBVGI\/AAAAAAAAASQ\/rWzgcaiZWO4\/s1600\/starter6.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-hW_QuoSYtWA\/UKpUIKiBVGI\/AAAAAAAAASQ\/rWzgcaiZWO4\/s200\/starter6.png?resize=150%2C200&#038;ssl=1\" width=\"150\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">This isn&#8217;t James Bond &#8211; you want your starter shaken &amp; stirred!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"text-align: left;\">\n<table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"1\" cellpadding=\"1\" align=\"center\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-lCeMRdUD8mE\/UKpUIe8TszI\/AAAAAAAAASY\/BwlLIBsDXvg\/s1600\/starter7.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-lCeMRdUD8mE\/UKpUIe8TszI\/AAAAAAAAASY\/BwlLIBsDXvg\/s200\/starter7.png?resize=138%2C200&#038;ssl=1\" width=\"138\" height=\"200\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Example of a proper vortex &#8211; vortex cone reaches the stir-bar, which then forces large amounts of air into the media<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<td align=\"left\" valign=\"top\">Pre-oxygenate the starter by shaking the living daylights out of it. \u00a0Starter should be given 5 minutes of vigorous shaking to oxygenate fully before adding yeast &#8211; even if you&#8217;ve got a stir-plate!<\/p>\n<p>Next, pitch the yeast, put the cap\/foil back on the jar\/flask.<\/p>\n<p><b><u>Do not tighten the lid<\/u><\/b> &#8211; \u00a0the lid needs to be loose to allow CO<sub>2<\/sub> to escape. \u00a0Failing to do so = exploding starter.<\/p>\n<p>Place on starter, and stir vigorously for 36 to 48 hours. \u00a0The vortexing action should be strong enough such that the cone of the vortex hits the\u00a0stir\u00a0bar, thus driving many small bubbles into solution.<\/td>\n<\/tr>\n<tr>\n<td align=\"left\" valign=\"top\"><b><i>Step5<\/i><\/b><\/td>\n<td style=\"text-align: left;\" colspan=\"2\" valign=\"top\">\u00a0Once the small culture has\u00a0grown, throw the\u00a0entire\u00a0contents of the starter (including the stir-bar) into the large 1.5L culture. \u00a0Stir vigorously for 24 hours. \u00a0This should produce ~160 billion yeast &#8211; plenty for pitching into an ale with a S.G. less than 1.065<\/td>\n<td align=\"left\" valign=\"top\"><\/td>\n<\/tr>\n<tr>\n<td align=\"left\" valign=\"top\"><b><i>Step6<\/i><\/b><\/td>\n<td colspan=\"2\" align=\"left\" valign=\"top\">\u00a0Throw the starter into the fridge for 24 to 36 hours; this will allow the yeast to sediment.<\/td>\n<td align=\"left\" valign=\"top\"><\/td>\n<\/tr>\n<tr>\n<td align=\"left\" valign=\"top\"><b><i>Step7<\/i><\/b><\/td>\n<td colspan=\"2\" align=\"left\" valign=\"top\">\u00a0Pour off most of the wort, leaving just enough to cover the yeast cake. \u00a0Slowly warm to within 5C of the pitching temperature. \u00a0Swirl vigorously to re-suspend the yeast. \u00a0Use a magnet to hold the stir bar in place, and pitch the yeast into your beer.<\/td>\n<td align=\"left\" valign=\"top\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><b><i>For a lager or high-gravity (&gt;1.060) ale:<\/i><\/b><br \/>\n1) Follow steps 1-6 for a low-gravity ale. \u00a0While the yeast is sedimenting (step 6), prepare an additional 1.5L starter solution, using a new jar\/flask. \u00a0If pitching into a lager with a gravity\u00a0greater\u00a0than 1.055 you need a larger flask\/jar, as you will need to make a 3.5L starter for this step.<\/p>\n<p>2) Once the yeast have settled, pour off most of the wort, swirl to suspend the yeast, and add the new wort to the flask. \u00a0Stir\u00a0vigorously\u00a0for 24 hours, the\u00a0refrigerate\u00a0to sediment the yeast, and pitch as described in step 7 of the low-gravity ale procedure. \u00a0If using a 1.5L starter you will produce ~360 million yeast, enough for a strong ale or 5 gallons of &lt;1.055 specific-gravity lager. \u00a0If using a 3.5L starter you will produce ~560 billion yeast, enough for a 5 gallon lager with a S.G. of upto 1.085.<\/p>\n<hr \/>\n<p><b>I Don&#8217;t Have A Stir Plate &#8211; Now What?<\/b><br \/>\nYou can still make a starter without a stir plate. \u00a0There are a number of methods to do this &#8211; the key is to introduce as much oxygen as you can during the growth of the starter. \u00a0My preferred method (pre-stir plate) &#8211; and apparently a standard method\u00a0among Australian\u00a0home brewers &#8211; using plastic pop bottles.<\/p>\n<p>This method is simple:<\/p>\n<ol>\n<li>Prepare wort as described above. \u00a0Simmer in a covered pot to sanitize. \u00a0Boil some water at the same time.<\/li>\n<li>While simmering the wort, fill a small (500ml or 750ml) and large (2L) pop bottles with a solution of 10% bleach in water. \u00a0Cap &amp; shake continually over the 10 min simmering of the wort.<\/li>\n<li>Dump the\u00a0bleach\u00a0solution and rinse quickly with the boiled water.<\/li>\n<li>Using a sanitized funnel (metal funnels can be boiled to sanitize; plastic should be sanitized with bleach), transfer the hot wort into the bottles. \u00a0Place cap on bottle, but don&#8217;t tighten.<\/li>\n<li>Once cool, cap tightly. \u00a0Bottles can be stored in the fridge for a few days until needed. Before use shake vigorously to oxygenate.<\/li>\n<li>Pitch yeast into shaken wort, placing cap on the bottle loosely to allow out-gassing.<\/li>\n<li>Every time you pass the bottle (i.e. hourly, 5-times daily, etc):\n<ul>\n<li>squeeze bottle to force the air out, then let expand to bring in fresh air (preferably in a dust-free area)<\/li>\n<li>cap tightly<\/li>\n<li>shake the s**t out of the bottle to oxygenate<\/li>\n<li>loosen the cap<\/li>\n<\/ul>\n<\/li>\n<li>Transfer the yeast to larger starters using the same timing as for stirred cultures. \u00a0This system works well, but produces 25% to 50% fewer cells per step than a stir plate. \u00a0The more often you introduce new air, the higher your yeast counts.+<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The last two of my posts on yeast banking covered methods to aid in the logistics of running a large<\/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":[14,15],"tags":[166,65],"class_list":["post-689","post","type-post","status-publish","format-standard","hentry","category-yeast-wrangling","category-home-yeast-lab","tag-starters","tag-yeast-bank"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Yeast Banking III - Stepping Up To Pitchable Amounts - Sui Generis Brewing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/19\/yeast-banking-iii-stepping-up-to-pitchable-amounts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yeast Banking III - Stepping Up To Pitchable Amounts - Sui Generis Brewing\" \/>\n<meta property=\"og:description\" content=\"The last two of my posts on yeast banking covered methods to aid in the logistics of running a large\" \/>\n<meta property=\"og:url\" content=\"https:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/19\/yeast-banking-iii-stepping-up-to-pitchable-amounts\/\" \/>\n<meta property=\"og:site_name\" content=\"Sui Generis Brewing\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/suigenerisbrew\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/suigenerisbrew\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-11-19T17:01:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-09-15T19:10:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/2.bp.blogspot.com\/-hW_QuoSYtWA\/UKpUIKiBVGI\/AAAAAAAAASQ\/rWzgcaiZWO4\/s320\/starter6.png\" \/>\n<meta name=\"author\" content=\"Bryan\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SuiGenerisBrew\" \/>\n<meta name=\"twitter:site\" content=\"@SuiGenerisBrew\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bryan\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/suigenerisbrewing.com\\\/index.php\\\/2012\\\/11\\\/19\\\/yeast-banking-iii-stepping-up-to-pitchable-amounts\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/suigenerisbrewing.com\\\/index.php\\\/2012\\\/11\\\/19\\\/yeast-banking-iii-stepping-up-to-pitchable-amounts\\\/\"},\"author\":{\"name\":\"Bryan\",\"@id\":\"https:\\\/\\\/suigenerisbrewing.com\\\/#\\\/schema\\\/person\\\/3bccc666e3ba60041dd85363c18b7bc3\"},\"headline\":\"Yeast Banking III &#8211; 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