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Old 12-15-2010, 06:17 PM   #31
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What size batch and what yeast are you going to use?
It's a 5 gal batch, and using high gravity trappist yeast..... It'll be a tripel
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Old 12-15-2010, 09:19 PM   #32
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Just a question here, I`m getting ready to do a 1.076 beer.Would it be ok to just do a 3 quart starter right from the beginning instead of stepping up?I`m not sure of the benefit of stepping up vs just doing a big starter.I have never stepped up a starter, but was looking into doing so, but I want to try to avoid that if possible to reduce to chances of infection.Can anyone shed some light on this for me?
That's the way I do it. I've been using one White Labs vial and making 4L starters in one shot for 10 gallon batches. A small amount of yeast nutrient, stir plate and I get a furiously fermenting starter which I decant and pitch.
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Old 12-15-2010, 11:37 PM   #33
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For Belgians, I use 1 million cells per mL per degree plato, which is not what mrmalty recommends for ales, closer to what it calculates for hybrids. I read somewhere that one or some Belgian breweries pitch that rate and I tried it and liked the results.

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Old 12-16-2010, 03:00 PM   #34
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I'd suggest using a foam stopper on that erlenmeyer to let more oxygen in.

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Old 12-23-2010, 11:46 AM   #35
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Got a 7L starter going for a BDS with 4 packs of Wyeast 3787. That krausen formed even with the recommended dosage of fermcap-s.

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Old 07-06-2013, 01:59 AM   #36
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Based on what you're doing, I'm guessing that you could use the 5 L flask for any size starter, right? Where did you find the flask? I'm having trouble locating one that big and it seems it would be cheapest to just buy and use one large flask for everything.
http://www.amazon.com/Narrow-Mouth-E...s=5l+erlynmyer
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