Yeast starter for Lager

[perryni]

Hi All
I am planning a Munich Helles and will be getting some WLP838 Southern German Yeast from the Malt Miller.

I have run the figures through BrewersFriend and YeastCalc and also Mr Malty (although Mr Malty doesnt have steps) and to get the desired pitch rate I need 3 steps as my flask is only 2000ml.

Here is my plan
Step 1
1L on Stirplate for 24 hours, leave at room temp for 5-6 hours then chill for 24 hours

Step 2
Decant off wort leave to rise to room temp then pitch another 1L leave on stirplate for 24 hours then leave at room temp for 5-6 hours, then chill for 24 hours

Step 3
Decant off wort leave to rise to room temp then pitch another 1.5L leave on stirplate for 24 hours then leave at room temp for 5-6 hours, then chill until brew day

I have never done a 3 stepped starter before does this look ok?

Cheers
Nick

[Jimmy321]

I have used 2x2L starter as I also have a 2L flask on a stirplate to make 19L OG 1042 with a temp rise to 19/20°C at about 1018 to finish with good results. However I then use about 3/4 to the entire yeast cake to make a stronger lager and ferment it at 8.5° without raising the temp the results are much better.

I will be on my 4th brew this weekend using the same yeast (WLP 830) although I did rinse it with cooled boiled water to get rid of some of the trub from after batch 2.

I think a 3 step starter is a big ask, also I would add some time to your steps as I find 2L takes about 36 hours to ferment out and clearing before decanting is dependant on the yeast strain.