Just wondering how everyone goes about a starter for brew around 1.110 OG? Any tips on basic starters? Hoping for some awesome input:)
That gravity is in the range where I would probably go with 2 packs of yeast. That’s assuming you’re using Wyeast or White Labs. And I’d also increase the volume of the starter. Take the normal 1/2 gallon up to around 3/4 gallon, adjusting your DME (or whatever is being used) proportionately. I have a couple brown glass jugs I use for large starters that work great.
I treat them the same as normal beer. Active starter pitched to oxygenated wort, but I add extra O2 after a few hours and again in a few hours.
I’d make a batchm of 1.050ish beer and use the slurry from that.
Even with a starter? Ever try step starters? I can make a starter, I suppose my question pertains to being sure you get enough cells for a healthy ferment without having too many
Yeah, the two packs of yeast goes in to the starter. Stepping up is definitely another option. For me it’s just a time saver. I’d rather use additional yeast in a slightly larger starter and be done with it. Either route will work. It’s just about which one works better for you.
You can check out this link in regard to cell counts. The site contains part of the chart from the Yeast book by Chris White and Jamil Zainasheff.
^^^^
When I need a bigger build, it’s generally for lagers, since I really don’t do high gravity beers, but same principle. I’ve also taken to two packs in a smaller starter rather than one pack in a really big one or stepping up. The latter two options theoretically will result in more new cells, but it all seems to work the same in practice. It’s just a matter of what is most convenient or cost effective under the circumstances. That chart is a good starting point, and with oxygen or agitation you’ll actually probably grow considerably more. But remember that health trumps count, so don’t worry too much about the exact numbers as long as you have yeast freshly grown with nutrient and plenty of oxygen, and you also provide sufficient oxygen in the pitched wort.
FWIW, I recently had dinner with Chris and told him about the SNS starter method. He said it was a great idea and that “homebrewers are too hung up on numbers”. Take that as you will.
I agree with Denny on this… When I brew really big beers, I run my yeast through a simple, low gravity (no dry hop) beer like a blonde ale or something. Then I harvest a nice big pitch of yeast and put it in a starter the day before I brew the big beer. Need to plan two weeks or so in advance, but it is a great way to go in my opinion.
True. In fact almost all of my beers are made with repitched yeast, so starters are something I only have to worry about couple of times a year usually. That way I always have an oversupply of fresh, healthy yeast and can add just as much as I think I need. Direct repitch, no starter. The best plan, IMHO.
Agreed. I don’t mean to imply that the charts and numbers are the final word. Just a good starting point.
Numbers provided by… Chris. 
But it also occurs to me that yeast is subjected to far less stress in a properly conducted homebrew scale fermentation than a commercial one. Another reason cell count is probably less significant. Health is important on any scale.
+100000000000
That irony did not escape me. And you make an important point…most of the BA Elements series books are aimed at commercial brewers, rather than home brewers. For a number of reasons, homebrewers kind of assumed that the books were aimed at them.
All of these good tips plus use yeast nutrient and oxygenate well before pitching yeast and again about 12+ hours later. Those yeasties are going to be working in a high alcohol environment so give them every advantage to be strong and healthy for the job.
Two cans of Fast Pitch and some yeast nutrient into 32 oz. of distilled water directly in a fermentor. Add yeast. Wait until high krausen and rack wort into the fermentor.