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Old 01-16-2013, 01:06 PM   #1
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Default Starter Volume vs. Total Wort Volume

I'm looking at something Belgian for my next brew: Displaced MassHole's Westvleteren 12 clone.

3 to 4L are recommended for the starter. Are recipes that require this big a starter calculated down to 4 or 4.5 gallons post-boil in anticipation of pitching a one gallon starter?

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Old 01-16-2013, 01:10 PM   #2
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Most folks will cold crash their starter about 48 hours prior to use to force the yeast out of suspension. Then you can decant off all that liquid leaving just enough to get the yeast into a slurry prior to pitching. I take my yeast out of the fridge brew day morning unless it's a lager, then I leave it cold until the wort is around 50F, then pitch.

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Old 01-16-2013, 01:16 PM   #3
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Also, you can use a smaller size, and step it up through multiple decants and wort additions.

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Old 01-16-2013, 01:17 PM   #4
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Ha, great! I wasn't thinking about actually pouring off the liquid. I would have just tossed all that yeast water in.

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Fermenting: No Boil Saison
Aging: Winter Siege ESB (Oak/Brett C), Fire Badger (Ancho Chile Berliner Weisse on Brett C/B/L), Bear Force One (Wee Rye Stout)
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Old 01-16-2013, 02:16 PM   #5
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Also I'd recommend considering buying or building a stir plate if you don't already have one. You can typically cut your starter size by more than 50% if you use a stir plate.

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Old 01-16-2013, 04:01 PM   #6
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I'm waiting on parts for a hotplate. (http://www.homebrewtalk.com/f51/my-s...-plate-338695/) My buddy has a stack of harddrive magnets so maybe I can get my hands on one. I lost a lot of accumulated, useful junk when I moved.

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Aging: Winter Siege ESB (Oak/Brett C), Fire Badger (Ancho Chile Berliner Weisse on Brett C/B/L), Bear Force One (Wee Rye Stout)
On Tap: Lawn Gnomad Saison

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