crashlann wrote:One more question on the topic of yeast starters. When using Mr. Malty, if it says I need to pitch 2.19 liters of a starter, how in the hell do I do that. I have a 2 liter erlinmeyer flask. Should I make a 1 liter starter and then a separate 1.2 liter starter? So far I have been pretty much using 2 liter starters for everything, and because I do mostly Belgians and DIPAs it works, but I need to tighten this process up a bit. Thanks.
You would need to step it up. Make a starter, ferment it out, cold crash in fridge a day or two. Decant then dump another boiled and cooled starter wort on this yeast and put back on stir plate.
Yeastcalculator.com has a great yeast calculator that allows for stepping up starters. For something like 2.19 liters, I'd just pitch a 2l starter and call it close enough rather than go through the hassle of making another starter. You'll be "underpitching" a bit according to Mr. Malty, but I don't think it would be too much of a problem.
You could also add another vial of yeast to the original starter to bump up your starting cell count.