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-   -   Saison starter size (http://www.homebrewtalk.com/f163/saison-starter-size-331914/)

lowtones84 05-29-2012 10:02 PM

Saison starter size
 
About what size starter should I pitch for a 6 gallon, 1.055ish batch of Saison that I'm brewing this weekend? Considering it's a Saison, I -want- to under pitch and stress the yeast.

Thoughts? Opinions?

Thanks!

Copbrew133 05-29-2012 10:06 PM

Wyeast, wlp, or dry?

lowtones84 05-29-2012 10:12 PM

Quote:

Originally Posted by Copbrew133 (Post 4125764)
Wyeast, wlp, or dry?


House strain, WLP Saison II + Dupont strain theoretically.

Copbrew133 05-29-2012 10:59 PM

It's under 1.060 so unless the yeast has extremely viability Issues a starter probably isn't necessary since the aim is to under pitch anyway. If its in the vial the date should give an idea of viability & cell count. If it's harvested yeast I would like to know as well as I haven't started doing that yet in my processes.

Sulli 05-29-2012 11:20 PM

My question is; how much do you need to underpitch by, to produce the flavor profile you want? 10%, 30%, 50%?

Anybody have a good rule of thumb for this?

Is there even any good data available?

lowtones84 05-30-2012 12:01 AM

Quote:

Originally Posted by Copbrew133 (Post 4125887)
It's under 1.060 so unless the yeast has extremely viability Issues a starter probably isn't necessary since the aim is to under pitch anyway. If its in the vial the date should give an idea of viability & cell count. If it's harvested yeast I would like to know as well as I haven't started doing that yet in my processes.

Yeah, it's harvested from a bottle of my last saison. Right now I have it stepped up to about 800 mL, wondering if this will be enough. Certainly -looks- like more than comes in a vial, but it could be less densely packed, I dunno.

DannPM 05-30-2012 05:52 AM

http://www.mrmalty.com/calc/calc.html

adjusting with temps for additional esters and phenols is much more effective than under pitching, from my experience.

planetscott 05-30-2012 01:09 PM

Yeah.....Poor yeast health can produce more unwanted off flavors. Go with a strong yeast and let it do it's job. Play with the temperature to achieve the unique Saison flavors. I ferment mine in the garage in the high 80's to low 90's.


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