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Old 07-24-2009, 01:05 PM   #1
syd138
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Default For an OG of 1.084 do I need a starter?

I usually do a starter, but today is pretty much the only day I have free to brew for the next few weeks.. and I haven't bought the ingredients yet.

Im thinking of using Wyeast 1388. This is a pretty strong yeast, so could I just use the smack pack and I'll be good?


6.00 lb Light Dry Extract (8.0 SRM) Dry Extract 52.75 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 17.58 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 8.79 %
0.75 lb Wheat, Torrified (1.7 SRM) Grain 6.59 %
0.13 lb Chocolate Malt (350.0 SRM) Grain 1.10 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 20.1 IBU
1.50 lb Candi Sugar, Amber (75.0 SRM) Sugar 13.19 %
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

Est Original Gravity: 1.084 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 8.19 %

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Old 07-24-2009, 01:09 PM   #2
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You need a starter or 2 smack packs.

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Old 07-24-2009, 01:14 PM   #3
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That's a pretty big beer. I would for sure recommend using a starter or like Kaya stated, at least get another SmackPack. Throwing just one starter in there will no doubt stress the yeast as they try to replicate to a good stable size. This may impart off flavors if the correct amount of yeast is not being used.

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Old 07-24-2009, 01:14 PM   #4
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Try this: Mr Malty Pitching Rate Calculator

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Old 07-24-2009, 01:34 PM   #5
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Like stated above, starter or 2-3 packs... or you will be WAY underpitching.

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Old 07-24-2009, 01:38 PM   #6
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alright.. so I guess I better be patient. I'll buy the yeast do a starter and maybe brew next week.

Can I keep a starter for a week before I pitch.

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Old 07-24-2009, 01:39 PM   #7
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Quote:
Originally Posted by syd138 View Post
alright.. so I guess I better be patient. I'll buy the yeast do a starter and maybe brew next week.

Can I keep a starter for a week before I pitch.
Sure, you can even step it up in that time... if you like.
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Old 07-24-2009, 01:40 PM   #8
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For sure... After it's been built up (36-48 hours) you can simply throw the starter in the fridge. Come brewday, just pull it out of the fridge, decant off some of the liquid at the top, and let it slowly come back up to room temp. You can pitch anytime after it has come back up in temperature.

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Old 07-24-2009, 02:00 PM   #9
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In the past when I've done a starter, I'll put tin foil on it.. but thats only for a day.

If Im doing a week, am I still good to use tin foil?

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Old 07-24-2009, 02:02 PM   #10
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I like the idea of doing a big starter known as a 2 1/2 gallon batch.... I mean, why do a 1 gallon starter & decant all that beer when you could be drinking it? Just make a nice low gravity pale ale for your starter.

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