Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

So I made a 2L starter with 2 Wyeast 1056 smack packs, yeast nutrient, a shot of O2 at the beginning and intermittent shaking. Last night it was going strong and this morning it had a nice high krausen. Then I went to work and came home to find that it went nuts. It wasn't much, but there was a nice little puddle of yeast next to the flask. I've learned my lesson to use larger then a 2L flask for a 2L starter. But, my question is, did I loose too much yeast? I'm not brewing until tomorrow morning. So will there be enough reproduction of yeast cells by then to replace the lost yeast? Or should I just not worry and pitch it like planned.

share|improve this question

As long as your starter was not exposed to contamination i think you are good just pitching as planed.

share|improve this answer
the high concentration of yeast will fend off any other microbes, so risk of infection is low. sound like you got a goo healthy starter. – mdma Apr 28 '12 at 9:08
That's what I figured, but I always just like a little reassurance. This thing is a beast, 36hrs later and still good activity and huge head. They better be ready cause they are going into a 1.096 DIPA today – HopHead73 Apr 28 '12 at 11:21
I don't know if yeast themselves fend of other microbes, but the process of fermentation and the off gassing CO2 helps keep things from getting in there. – brewchez Apr 28 '12 at 22:06
the yeast themselves don't specifically attack microbes, but rather they create a hostile environment for aerobic organisms, and one that is too acidic and alcoholic for most bacteria to thrive in. – mdma Apr 29 '12 at 7:06

Two packs in 2L was probably overkill save yourself a pack and put one in 2L next time. The active blowoff helps keeps things from falling into the starter once it gets going, much like an open fermentor does as well. The dropping pH of the starter helps keep things bacteria-static as well. Bacteria might get in there but they won't multiply much in that environment.

share|improve this answer
I needed 2 packs because it was for a big beer with a gravity of 1.095 and I didn't have time to do a step starter so I went with more yeast to start with to reach my desired amount. – HopHead73 Apr 28 '12 at 23:45
2 packs into 2L is a lot regardless of OG, I'd do closer to 3L for that. – brewchez Apr 29 '12 at 16:09

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.