Yeast amounts?

[Ken The Red]

Hi, I'm new to homebrewing and have a questing regarding a recipe calling for 2 packs of yeast for an irish red. If I make a starter 2 days in advance would I ever need to use 2 packs?

[ApresSkiBrewer]

Are you discussing dry packs, or wyeast smack packs? If you made a 2000ml starter 2 days in advance, and pitched one pack into that, you would be fine, if you pitched the whole starter into your beer.

Happy brewing!

[Ken The Red]

Thanks thats what I thought but wanted to check. I'm using liquid White 004

[straight cash homey]

i wouldnt pitch the starter, only the yeast. chill that shit and let it settle out, decant and pitch the slurry.

[ApresSkiBrewer]

I agree w/ SCH, if you have the time to chill/decant... in just two days... its up to you at that point, if you get 'er done in time.

[Ken The Red]

ok so when you say "chill it" is this like to refrigerator temps and why wouldn't you use the whole starter. Thanks for taking the time to answer.

[ApresSkiBrewer]

The idea behind not pitching the whole starter is that a 2000ml starter can make a significant flavor impact (or at least a noticeable impact) to the final beer, because its a relatively large volume compared to 5 gallons.

When you chill it, most/all of the yeast flocculate out of suspension and you can pour of the volume of beer that may (or may not) affect the flavor of your beer. Then you are just pitching yeast, and you'll have very little impact.

IMO, its not a big deal, unless you are brewing a more delicate beer... but with browns/porters/stouts, you can get away with it. I mean, most starters are just DME, and I don't think a little of that will devastate the profile of most beers. If you are brewing something really light though, i highly recommend it... if its more robust in flavor in general... I don't think its as necessary. Do whatever is easiest for you though, you'll brew good beer.

[BayouBrew]

Oxidation is the flavor impact that they are referring to. If you keep the starter aerated by putting it on a stir plate or by shaking you will wind up with 2L of oxygenated beer and a bunch of yeast. If you cool the starter to drop the yeast out and pour of the oxygenated beer you will eliminate that potential off flavor.