Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nom nom nom yeasties

Reply
 
LinkBack Thread Tools
Old 10-23-2012, 01:51 AM   #1
bobcatbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: kyle, texas
Posts: 42
Likes Given: 1

Default Nom nom nom yeasties

So I'm about to make two big beers first up is a belgian, http://www.austinhomebrew.com/product_info.php?cPath=178_452_42_164&products_id= 1934&osCsid=96b58a5f7b0b94bd9dbc4eae2f74d464

I have one smack pack and i'm looking for help on how to make my starter. I haven't quite got my stirplate to work properly so I will be shaking it throughout the day.

What temps do I need to leave the starter at?

How big should my starter be? Do you build up to that amount of starter or do you boil the whole amount from the beginning.

I have also heard of cold crashing, is this recommended?

I'm looking to make this on Sunday so when should I start?

Your help is appreciated!!!!

__________________
Primary: None :(
Secondary: None
Bottle: Pumpkin Porter, Belgian Abt 12, Cannonball Stout,Belgian Trippel, Oktoberfest
Keg: None

On deck:
Deranged Hampster Double IPA
bobcatbrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 02:33 AM   #2
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,391
Liked 83 Times on 77 Posts
Likes Given: 4

Default

You can run the starter at room temps. The goal is to grow healthy yeast, not make beer, so you can ignore the manufacturer's temp recommendations. When you're done with the starter, you can cold-crash it, then pour off the liquid and pitch the slurry at the bottom.

Go to http://www.mrmalty.com/calc/calc.html to figure out how big of a starter you need to make. You'll have to input your gravity, batch size, aeration method etc... For a huge beer like this one, you'll need about a one-gallon starter. I'd give it about 2 days. Reading http://www.mrmalty.com/pitching.php will answer a lot of questions.

__________________

Say no to intolerance: love gluten and lactose.

kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 02:35 AM   #3
Copbrew133
Senior Member
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Copbrew133's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Tampa Bay area, FL
Posts: 493
Liked 31 Times on 26 Posts
Likes Given: 33

Default

First let me say Mr. Malty .com is an excellent resource for starter size in the future. Helps take the guess work out of starter size. That's a big beer so if I was doing it I'd make a one step starter with two packs of yeast, however you said you have one. I would make a starter per usual tonight or in the morning. Let it go at room temperature for appx. 24 hours then place it into the fridge for 24 hours. Yeast cake will form at the bottom. Then decant the spent clear wort off the top by slowly & carefully pouring it off. Let the yeast cake warm to room temp while you make another batch of starter wort. Cool that starter wort to room temp and pour it onto the yeast cake. Again let it go at room temp for appx. 24 hours and stick it in the fridge until brewing morning. Then take it out and decant off the excess liquid off the yeast cake minus alittle which you can swirl prior to pitching or you could pitch the whole thing. Let it warm up to room temp prior to pitching. Good luck.

__________________

Thirsty Mutt Brewing Co.

http://www.homebrewtalk.com/f51/my-b...-along-366645/

http://www.homebrewtalk.com/f51/bodi...-cheap-299101/

The real reason that we can't have the Ten Commandments posted in a courthouse is this: You cannot post "Thou Shalt Not Steal," "Thou Shalt
Not Commit Adultery," and "Thou Shall Not Lie" in a building full of lawyers, judges and politicians...It creates a hostile work environment.

Copbrew133 is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 03:10 PM   #4
william_shakes_beer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Maryland
Posts: 1,891
Liked 92 Times on 80 Posts

Default

Depends on your yeast, but my last starter continued at high krausen for 3 days. I ended up cold crashing at krausen because it just kept going!!! I usually do my starter Tuesday/Wesdnesday for a Saturday brew day.

__________________
william_shakes_beer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Die yeasties die!!! EHRod Cider Forum 7 09-04-2012 06:05 AM
Old yeasties sparkyaber Fermentation & Yeast 15 10-26-2009 05:29 PM
Yeasties...here's what they really look like knightshift General Beer Discussion 32 02-16-2009 04:26 PM