fermentation slow vs fast

[thomas99]

Hello, I would like some clarification.
I would like to know precisely what the starter is used for.
The doubt I have is whether using only one sachet of dry yeast will equally achieve the final density even if in more time or the inoculation of a few yeasts will not achieve the theoretical final density.
I ask this because I made a high initial density beer (1090) and used only one sachet of safale 05 instead of using the 2-liter starter that was called for in the recipe. Despite this I see the first bubbles in the bubbler.
Thank you.

 

[Minbari]

It's mostly a matter of yeast health and amount. Too few yeast cells will stress the yeast and can cause more off flavors and ester production. It definitely can cause early termination of the fermentation too.
With that high of OG, you might want to pick up another packet of yeast and stick it in there. Where do you want this to finish at?

Just as an aside, there are styles you will underpitch on purpose. Hefeweizten is one that you might want the extra fruity, banana and Clove flavors to come out.

 

[BarbarianBrewer]

A starter can be used for two purposes. The most common reason is to increase yeast cell count prior to pitching. The other is to verify the yeast are viable (healthy). Although you can vary quite a bit from the target pitch rate before it starts impacting the beer, one packet of dry yeast in a 1.090 OG beer is definitely an under-pitch. In a major under-pitch the yeast can be stressed which can lead to off flavors in the beer. Bubbles in the airlock are a good sign. When did you pitch the yeast?

 

[Sunfire96]

I use a starter to ensure good yeast health. I save and reuse yeast slurry from previous batches and the starter makes sure the yeast are healthy and ready to go when added to the fermenter. I've noticed that if I just repitch slurry without a starter the fermentation will end early or create off flavors from stressed yeast, even if the yeast cell count is technically high enough.

I collect 1 quart of wort from the kettle after reaching a boil and add yeast once chilled. The next day I add it to the wort in the fermenter. Simple and effective

 

[BarbarianBrewer]

I collect 1 quart of wort from the kettle after reaching a boil and add yeast once chilled. The next day I add it to the wort in the fermenter. Simple and effective

@Sunfire96, I never thought of doing it this way. Do you collect the wort before adding hops?

 

[Sunfire96]

@Sunfire96, I never thought of doing it this way. Do you collect the wort before adding hops?

Yes! I usually let the boil run a minute or 2 and then dip in a quart pyrex measuring cup. Or you can collect post sparge and boil it separately. I got the idea from @Trialben. It's called a Real Wort Starter. It's great for no chill brewing cuz the wort isn't ready for yeast til the next day anyways, and then the yeast get a 24 hour headstart on the fermentation

 

[Minbari]

Yes! I usually let the boil run a minute or 2 and then dip in a quart pyrex measuring cup. Or you can collect post sparge and boil it separately. I got the idea from @Trialben. It's called a Real Wort Starter. It's great for no chill brewing cuz the wort isn't ready for yeast til the next day anyways, and then the yeast get a 24 hour headstart on the fermentation

gives the advantage of the yeast acclimating to THAT wort instead of DME or canned wort too. I can see this working quite well.

do you find this works as well or better than a more traditional 48 hour starter where you cold crash and decant it?

 

[Sunfire96]

gives the advantage of the yeast acclimating to THAT wort instead of DME or canned wort too. I can see this working quite well.

do you find this works as well or better than a more traditional 48 hour starter where you cold crash and decant it?

I've never done a traditional starter that was cold crashed and decanted *shrug* Ben might know tho!

 

[Minbari]

I've never done a traditional starter that was cold crashed and decanted *shrug* Ben might know tho!

@Trialben so whats the story morning glory?

I will have to do my next batch like this and see, what if anything, is different.

my only reservation for this method would be oxidation. it will sit in the fermentor for an extra day exposed to oxygen, unless I purge it.

 

[GFHomebrew]

Yup as Sunfire alluded to this is my regular method of yeast propagation. Take yhe RWS 10mins into the boil into your flask or propagation vessel.
This gets chilled and yeast pitched while brew day is carried out.
Usually it's at high krausen or just dropping off next day for yeast pitch.
I'll decant some yeast into collection jar for next batch.

Only time I prep a starter before brew is when doing lager forms as I'll try to propagation it up twice before the main event. This is the 34/70 I propped the other day back in its jar roughly 200billion I'm gunna wack this into a RWS on brewday for second step .

This should be champing at the bit come fermentation

 

[GFHomebrew]

@Trialben so whats the story morning glory?

I will have to do my next batch like this and see, what if anything, is different.

my only reservation for this method would be oxidation. it will sit in the fermentor for an extra day exposed to oxygen, unless I purge it.

Well that's if your into the Hot side oxidation theory.
I use ascorbic Acid in the boil for mitigation. .

 

[Sunfire96]

@Trialben so whats the story morning glory?

I will have to do my next batch like this and see, what if anything, is different.

my only reservation for this method would be oxidation. it will sit in the fermentor for an extra day exposed to oxygen, unless I purge it.

Oyxgen before fermentation is good probably? It works great with no chill brewing, that's been my experience

 

[Minbari]

Yup as Sunfire alluded to this is my regular method of yeast propagation. Take yhe RWS 10mins into the boil into your flask or propagation vessel.
This gets chilled and yeast pitched while brew day is carried out.
Usually it's at high krausen or just dropping off next day for yeast pitch.
I'll decant some yeast into collection jar for next batch.

Only time I prep a starter before brew is when doing lager forms as I'll try to propagation it up twice before the main event. This is the 34/70 I propped the other day back in its jar roughly 200billion I'm gunna wack this into a RWS on brewday for second step .
View attachment 21848
This should be champing at the bit come fermentation

If I used a stir plate, it should fare even better. I got to get to drinkin so I can free up a keg! lol

Well that's if your into the Hot side oxidation theory.
I use ascorbic Acid in the boil for mitigation. .

Oyxgen before fermentation is good probably? It works great with no chill brewing, that's been my experience

it would not be hot side anymore though. if I waited 24 hours after the boil, it would be at pitch temp for 22 of those. on the other hand, I do use 100% oxigen right before pitching, so maybe it makes no differnce. just thinking out loud, lol.

 

[The Brew Mentor]

If you fill your Fermentor with CO2 before filling it, your wort will be somewhat blanketed.
Then aerate when you pitch.

 

[The Brew Mentor]

Hello, I would like some clarification.
I would like to know precisely what the starter is used for.
The doubt I have is whether using only one sachet of dry yeast will equally achieve the final density even if in more time or the inoculation of a few yeasts will not achieve the theoretical final density.
I ask this because I made a high initial density beer (1090) and used only one sachet of safale 05 instead of using the 2-liter starter that was called for in the recipe. Despite this I see the first bubbles in the bubbler.
Thank you.

Sorry, we got off track a bit.
As stated above, under pitching can produce some undesirable side effects.
The bigger the beer(OG), the more work

 

[The Brew Mentor]

Phone is acting up...
The bigger the Beer/Job(OG), the more yeast/workers you'll need to get the job done properly.
If the yeast have to reproduce too many times, they and the daughter cells that you need to finish the job, end up being under-nourished and stressed. So even if they finished, during their struggle, they produce things you may or may not want in your beer.
In most cases, they aren't wanted and undesirable and called off flavors.
Make sense?
Brian