Making a dubbel tomorrow, don't have a starter

maltMonkey · 04-08-2008, 05:27 PM

I just got my yeast in late for my Dubbel (1.074 SG) I'll be brewing tomorrow. I wanted to make a large starter but I'm thinking if I make it tonight 1 day won't be enough time for the yeast to multiply enough.

I have a few options, I just need some help figuring out which is best:

1) Go ahead and make the starter tonight. Ferment it warm, shake it a lot (don't have a stirplate) and hope for the best.

2) I have a Belgian Pale Ale sitting in primary that is ready to be racked over. The yeast is Wyeast 3522 (Belgian Ardennes). I could pitch onto the cake, but I was really wanting to use the Wyeast 1214 I just got in for this, AND I wanted to wash the yeast so that I would have a few jars of 2nd generation yeast laying around instead of using it all on the this batch.

3) I'm using 1 pound candi sugar in the recipe. the SG without the sugar is 1.066, so I was also thinking about making a small starter tonight, leave the candi sugar out of the boil and pitching the yeast....then a week later boiling the sugar in some water and adding it to the primary.

What do you think?

BREW N QUE · 04-08-2008, 05:30 PM

I would make the starter tonight. I believe most yeast reproduction is done in the first 18-24 hours.

landhoney · 04-08-2008, 05:55 PM

If you don't want to do option two, option three is a good compromise/solution in my opinion. Or you could mix the yeasts, the small starter and some washed 3522. I think option three is good though.

Ryanh1801 · 04-08-2008, 05:59 PM

I think I would just get the starter going now. Also mixing the yeast might be interesting as LH said.

maltMonkey · 04-08-2008, 07:21 PM

Thanks guys, I think I'll go with option #3.

c.n.budz · 04-08-2008, 07:26 PM

I've done option 3 before and it works well. I've heard that Wyeast even recommends doing that with some of their high gravity Belgian strains. I can't remember where I read it, I'm going to go do some searching for that...

**DeathBrewer** · 04-08-2008, 07:38 PM

i've heard from quite a few brewers that make decent strong belgian beers...the best way to keep that fermentation going is to step it up in the primary over time.

One guy i know from the LHBS will do his mash one day, add extract a few days later and add sugar after that. His Belgian red was awesome and pretty damn strong...it was about 11% if i remember correctly.

i've got plans for a dark strong ale...i think i'll give this a shot.

maltMonkey · 04-09-2008, 01:09 PM

So when I step this up with the candi sugar, when is the best time? High krausen, or after it's fallen?

AndrwHock · 04-09-2008, 03:39 PM

I would add the sugar while the fermentation is still giong strong. You don't want tohe yeast to start settling out before realizing it has more work to do.

EinGutesBier · 04-09-2008, 04:45 PM

Uh oh. I made a Belgian strong ale on Sunday and I put the candi sugar in with the boil...from what I read, that's correct. Is it supposed to be introduced during primary or secondary instead?