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Old 12-24-2011, 07:25 PM   #51
periwinkle1239
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I brewed a 5 gal 1.080 OG doppelbock yesterday. I spent the last 8 days making and building up a starter. (I don't have a stir plate, but swirled her around throughout the week). After I cold crashed for 24 hours @ 33 degrees, I had almost 1" of yeast in the 1 gallon growler which was almost completely full of spent wort. I have no idea if that was enough or too much but it sure looked like plenty so I decanted and pitched the whole thing.

It's been less than 24 hours and I see signs of krausen (temp is 48-50 degrees)!

Cheers!

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Old 12-24-2011, 08:01 PM   #52
Malticulous
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Kaiser made a chart with Narziss's suggested pitch rates based on the slurry volume. I marked my jug so I can get a reasonable count on the pitch rate. Mr. Malty's cell counts for starter volumes are very close. I play with it until it puts out the number I want to figure the necessary starter size by entering a lower OG. It's not very hard to just guess now.



For a bock I repitch slurry from a pilsner or schwarzbier. I have one fermenting now. I'll also make another pilsner soon to keep my culture alive and healthy for a helles bock next month. I don't like to store yeast very long and I don't like to make starters. The yeast from the bocks will be trashed.

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Old 12-25-2011, 06:00 AM   #53
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Quote:
Originally Posted by Sulli View Post
I believe this might be the post that got the ball rolling.
Damn. And I hoped it was mine for some odd reason! I think most everyone is missing the point. You CAN underpitch and it will make beer. It might even make decent beer. I don't think anyone is arguing that point. But, I believe if you want to make that beer the best it can be, you must be close to the correct pitch rate. Especially with lagers! This is why they have pitch rates for crying out loud!
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Old 12-25-2011, 01:22 PM   #54
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Exactly.

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