Ask The Brewmasters

I am looking to refine my yeast prop SOP.  I am a nano brew so small scale prop is needed, 2l pitch,  I brew primally lagers, but I am using higher temps during the prop, 72F, and I suspect I am stressing the yeast.  While I am not detecting off flavors to  great extent, the fermentation ends at a much lower gravity if I prop vrs. buying a full pitch from my yeast supplier, of the same strain.  So any example SOPs or literature recommendations on yeast prop, especially lager strains, would be appreciated.

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Steven Stahley
Creek Bottom Brew LLC
Oldenburg IN
(812) 212-1960
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I would first look into getting some temp control - an incubated shaker table works best for propagating. It is best to have your last step up be at the same temp your fermentation will be. I've propped my lagers at 68 for the beginning and dropped to 60 for the last step, or you can keep it ferm. temp the whole time but it might be a bit slower to prop each step.

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Katy Way
Oskar Blues Brewery
Brevard NC
(828) 883-2337
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Original Message:
Sent: 08-31-2022 15:21
From: Steven Stahley
Subject: Yeast Propagation SOPs

I am looking to refine my yeast prop SOP.  I am a nano brew so small scale prop is needed, 2l pitch,  I brew primally lagers, but I am using higher temps during the prop, 72F, and I suspect I am stressing the yeast.  While I am not detecting off flavors to  great extent, the fermentation ends at a much lower gravity if I prop vrs. buying a full pitch from my yeast supplier, of the same strain.  So any example SOPs or literature recommendations on yeast prop, especially lager strains, would be appreciated.

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Steven Stahley
Creek Bottom Brew LLC
Oldenburg IN
(812) 212-1960
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Hi Steven, 

Specific recommendations depend on your lab equipment, brewing setup and a few other things. I would be happy to give you some advice - feel free to contact me offline. 

Thank you!

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Florian Kuplent
Brewmaster/Co-Founder
Urban Chestnut Brewing Co
Saint Louis MO
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Original Message:
Sent: 08-31-2022 15:21
From: Steven Stahley
Subject: Yeast Propagation SOPs

I am looking to refine my yeast prop SOP.  I am a nano brew so small scale prop is needed, 2l pitch,  I brew primally lagers, but I am using higher temps during the prop, 72F, and I suspect I am stressing the yeast.  While I am not detecting off flavors to  great extent, the fermentation ends at a much lower gravity if I prop vrs. buying a full pitch from my yeast supplier, of the same strain.  So any example SOPs or literature recommendations on yeast prop, especially lager strains, would be appreciated.

------------------------------
Steven Stahley
Creek Bottom Brew LLC
Oldenburg IN
(812) 212-1960
------------------------------