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Old 06-21-2014, 10:45 PM   #11
MrKrinkle151
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Originally Posted by JordanKnudson View Post
I don't agree with just scaling up while keeping percentages the same. My experience when scaling up a "normal" gravity beer to a high grav one is that you really want to keep the actual quantity of roasted/crystal malts the same (not the percentage) while bringing up the OG by adding more base malt, or in certain cases simple sugars like dextrose. I started increasing the gravity of some of my average abv recipes this way after listening to an interview with John Palmer in which he recommended this strategy, and I have to say that it works better 99% of the time. The balance of flavors contributed by base malt and specialty malt do not scale proportionally, and it's super easy to end up with too much sweet/burnt/etc flavor if you focus on keeping the percentages, same as it happens with spices.



I do agree that you'll want to make a yeast starter (or if you're lazy and rich, just buy additional yeast).


You know, I had always heard to scale proportionally for OG/efficiency and never really thought much of it, but now that I think about it, you're absolutely right. While all you want is more sugar out of the grain, increasing specialty malts also increases the absolute amounts of flavor components, etc. while maintaining the same volume. This could get messy with a stout, especially. I recant my advice, though that technique would still be useful for scaling to different batch volumes.
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Old 06-22-2014, 10:04 PM   #12
Ungoliant
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Biggest consideration is ensuring that you pitch enough yeast. Consult a pitching rate calculator like the one on Mr. Malty to see how much you need, and make an appropriately sized starter. (http://www.mrmalty.com/calc/calc.html)

How much volume do I need for a starter?

I don't have an Erlenmeyer flask or anything. I do have a 1 gallon bucket w/lid that I can use for a starter. Would that be enough?
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Old 06-23-2014, 03:22 AM   #13
JordanKnudson
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That calculator on Mr. Malty (see link in previous comment) will tell you what volume of starter you need based on the parameters of your wort. I put in an OG of 1.082, batch size of 5 gallons, yeast mfg date in mid-May (Wyeast has it printed on the package, White Labs uses a "best by" date instead that you have to work back from to get the rough mfg date). If you use a single pack of yeast, it says you will need a 5+ quart starter. You could do that, or do a multi-step starter (very easy, just takes longer), or use a smaller starter with multiple packs of yeast. Your choice. But I'd definitely put the info for your batch into the calculator yourself to double check me.

As for the container, an Erlenmeyer flask is not mandatory. I use a 1 gallon glass fermenting jug. As long as you use a sanitized, food-safe container, you will be fine. Also, stir plates are useful, but don't worry if you don't have one, you can still do a simple starter and be just fine.

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