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Old 11-10-2007, 03:59 PM   #1
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Default Yeast starter question

Ok, i have never had to do a starter, but am making a 1.091 og beer tomorrow. Do i make a starter that is 1.091 og as well? Everything i read says 1.040, but i also have read that the OG should be close to the recipe wort OG..so which is correct?

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Old 11-10-2007, 04:13 PM   #2
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I have heard that too. I would make a huge starter as close to gravity as you can get to your wanted beer.

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Old 11-14-2007, 12:47 AM   #3
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I would make a starter only to about a gravity of 40 or so. That will be enough of a gravity to build up the population of yeast that will make that 90 gravity beer fantastic. Granted the volume in a starter isn't the same as a full batch, but why stress the yeast even before they get a chance to ferment the main batch?

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Old 11-14-2007, 04:52 PM   #4
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I think you wouldn't be stressing them as much as you would be acclimating them to a higher alcohol level and attenuation. A 91 is going to take a lot to finish at the yeast's specified attenuation. The yeast will be going into the same environment they had just grown up through, otherwise I believe they would be truly stressed. This being said, the flavor may be indistinguishable between either and really may not matter. You may be more than ok with a low gravity starter, or you may be rousing your yeast later in fermentation to fully attenuate. That's my $.02.

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Old 11-14-2007, 07:11 PM   #5
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a high gravity makes it hard for the yeast to take in nutrients as it awakens.

I would make a starter no higher than 1.050. that'll make plenty of yeast to pitch, and the thicker wort shouldn't pose a problem at that point.

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Old 11-14-2007, 07:59 PM   #6
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check out the following links. they do contradict one another as far as what OG should be for a starter on a high-grav. i ended up going w a reg grav starter. a good point is made on mrmalty--yeast never get used to a high grav environment. the point of a starter is to increase healthy cells not the number of unhealthy cells. high grav environments put strain on the cells. ferment out, decant, pitch
http://www.mrmalty.com/starter_faq.htm
http://maltosefalcons.com/tech/MB_Raines_Guide_to_Yeast_Culturing.php

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Old 11-14-2007, 09:10 PM   #7
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Hummm, well after reading this I would go with it at 40 and make a bigger starter. Thanks for the input primo.

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Old 11-18-2007, 08:05 PM   #8
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Quote:
Originally Posted by wortmonger
Hummm, well after reading this I would go with it at 40 and make a bigger starter. Thanks for the input primo.
sweet!! i finally contributed something here that some else found beneficial. my high gravs get a 3qt .040 starter. i shake and swirl my starters, but im asking for a stir plate for xmas--im stoked. probably go to a 2qt starter w my stir plate since ill be yielding more yeast.
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Old 11-20-2007, 12:26 AM   #9
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Thanks for the advice. I did the 1.040 starter and then broke the carboy and lost the batch just moments after pitching. But at least i know how to make a starter now and will be ready for the next batch!

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Old 11-20-2007, 01:29 PM   #10
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Quote:
Originally Posted by kenb
Thanks for the advice. I did the 1.040 starter and then broke the carboy and lost the batch just moments after pitching. But at least i know how to make a starter now and will be ready for the next batch!
Thats one way to look at it.. I would still be bitchin
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