Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Saison starter size
Reply
 
LinkBack Thread Tools
Old 05-29-2012, 11:02 PM   #1
lowtones84
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: Montclair, New Jersey
Posts: 1,148
Liked 80 Times on 68 Posts
Likes Given: 202

Default 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!

__________________
lowtones84 is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 11:06 PM   #2
Copbrew133
Senior Member
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Copbrew133's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Tampa Bay area, FL
Posts: 495
Liked 31 Times on 26 Posts
Likes Given: 33

Default

Wyeast, wlp, or dry?

__________________

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 05-29-2012, 11:12 PM   #3
lowtones84
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: Montclair, New Jersey
Posts: 1,148
Liked 80 Times on 68 Posts
Likes Given: 202

Default

Quote:
Originally Posted by Copbrew133 View Post
Wyeast, wlp, or dry?

House strain, WLP Saison II + Dupont strain theoretically.
__________________
lowtones84 is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 11:59 PM   #4
Copbrew133
Senior Member
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Copbrew133's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Tampa Bay area, FL
Posts: 495
Liked 31 Times on 26 Posts
Likes Given: 33

Default

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.

__________________

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 05-30-2012, 12:20 AM   #5
Sulli
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Salt Lake City, Utah
Posts: 404
Liked 34 Times on 18 Posts
Likes Given: 11

Default

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?

__________________
Sulli is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 01:01 AM   #6
lowtones84
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: Montclair, New Jersey
Posts: 1,148
Liked 80 Times on 68 Posts
Likes Given: 202

Default

Quote:
Originally Posted by Copbrew133 View Post
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.
__________________
lowtones84 is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 06:52 AM   #7
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

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.
__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 02:09 PM   #8
planetscott
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: earth
Posts: 169
Liked 11 Times on 10 Posts
Likes Given: 11

Default

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.

__________________
Covert Hops Atlanta - If you brewed here, you would be home by now. http://www.coverthops.com
planetscott 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
Starter Size? spazzy Fermentation & Yeast 11 11-15-2011 08:39 PM
Starter size? Trimmer Fermentation & Yeast 9 01-26-2011 11:34 PM
Wierd Saison Krausen in my Starter RLinNH Fermentation & Yeast 2 01-02-2011 04:50 PM
size of saison starter? ellijo89 Fermentation & Yeast 8 06-12-2010 03:31 PM
White Labs WLP 565 Saison Starter Roush Fermentation & Yeast 6 08-09-2009 04:29 PM



Newest Threads

LATEST SPONSOR DEALS