[quote]Quote from: Saccharomyces on September 19, 2020, 12:35:32 PM
Quote from: denny on September 18, 2020, 10:13:55 PM
Mark, I have a question…lately I’ve been brewing 12 gal. batches on the Grainfather G70. I split them into 2 fermenters, 6 gal. each. Is there any chance that a 1 qt. SNS starter could be split be split between the 2? Theoretically, do you think it would work? I have no problem giving it a go if you think it might be feasable.
It should work for beers that are up to 1.060. A lot of people used to pitch 500ml starters. The only way to know for certain if it will achieve acceptable results for you is to try it. I would be cautious with worts above 1.060, that is, unless you have access to an O2 bottle. Higher osmotic pressure combined with increasing difficulty when it comes to dissolving O2 as gravity increases makes underpitching a risky endeavor. High osmotic pressure leads to water being drawn out of the cells, which, in turn, causes a loss in turgor pressure. Yeast cells without healthy cell walls and plasma membranes wrinkle and implode.
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So your telling me the night before a brew day I can make a 1.5 qt starter in a 1 gallon jug, shake in up really well, pitch 1 packet of yeast, then mix it up a bit more before setting it on the counter. The next day I can brew a 10 gallon batch of a moderate strength beer and just pitch that 1.5 qt (~1500ml) starter and I’ll be good to go? No matter if its a ale or a lager? Here I’m making 3000ml starters with a stir plate days before and decanting down before pitching. Consider my mind blown.
Anything else I need to be aware of? Need to use 02 before pitching it into the beer? Would this be the same for 2nd generation yeast that was harvested a few weeks/month ago and stored in the fridge?
I have the yeast book that is pretty common place with homebrewers. I have notes from that describing if you let the starter sit past high krausen it allows the yeast to store up glycogen reserves and I was thinking that was a good thing. Forgive me if that has already be explained but I start getting lost when it comes to microbiology.