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Old 05-18-2014, 02:39 PM   #11
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I began a starter for 3787 yesterday. I'm going to work it up to about 3L in size before I pitch it in at 73.
I would definitely recommend NOT pitching at 73 unless you want big time esters and fusels. You'll end up better off pitching in the mid-low 60s and letting it rise after a few days.
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Old 05-18-2014, 05:39 PM   #12
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I would definitely recommend NOT pitching at 73 unless you want big time esters and fusels. You'll end up better off pitching in the mid-low 60s and letting it rise after a few days.
Why do you say this? The recommended temperature range is 64-78F, as stated on the Wyeast labs web site.
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Old 05-18-2014, 06:14 PM   #13
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If you pitch at that temp the yeast will be hyper active and produce allot of flavor compounds while they replicate. Your better off starting low during replication and ramping up as they go in to the attenuative phase (24-48 hours later). This will also help get you down to target

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Old 05-18-2014, 08:07 PM   #14
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Why do you say this? The recommended temperature range is 64-78F, as stated on the Wyeast labs web site.
That's the range at which the yeast works, not the range which necessarily makes the best beer. I have a LOT of experience with that yeast and pitching it at 73, when the heat of fermentation will make the temp rise even more, is not good idea. Not only that, but Westmalle (the origin of the yeast) starts low and lets it rise. You'd think they might even know a bit more than Wyeast. Your choice, though...

FWIW, I do know a bit about Wyeast and how the temp ranges are determined. Look at WY1450.
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Old 05-18-2014, 09:24 PM   #15
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If you pitch at that temp the yeast will be hyper active and produce allot of flavor compounds while they replicate. Your better off starting low during replication and ramping up as they go in to the attenuative phase (24-48 hours later). This will also help get you down to target
I sincerely appreciate your continued insight. I've done a fair share of reading and am surprised I never picked up on this. Do you have a reference you can recommend so I can brush up and gain a better understanding of these nuances?
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Old 05-18-2014, 09:42 PM   #16
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I sincerely appreciate your continued insight. I've done a fair share of reading and am surprised I never picked up on this. Do you have a reference you can recommend so I can brush up and gain a better understanding of these nuances?
Yeast by Jamil and Chris White is a good one imo
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Old 05-19-2014, 04:02 PM   #17
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I sincerely appreciate your continued insight. I've done a fair share of reading and am surprised I never picked up on this. Do you have a reference you can recommend so I can brush up and gain a better understanding of these nuances?
also, look at Brew Like a Monk by Stan Hieronymous for info about this yeast.
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