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Old 09-05-2009, 07:40 PM   #1
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Default Weihenstephaner 3068 Starter?

I will be using a Weihenstephaner 3068 smack pack for a upcoming Hefeweizen. Do I need to use a starter? I've never used a smack pack before or a starter.

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Old 09-05-2009, 08:03 PM   #2
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Always use a starter when using liquid yeast, this will help you decide how big the starter should be.

Mr Malty Pitching Rate Calculator

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Old 09-05-2009, 10:33 PM   #3
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+1. If you don't make a starter chances are your beer will be under attenuated, overly sweet and have less alcohol.

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Old 09-05-2009, 10:40 PM   #4
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Also as a side note. That yeast ferments very viguriously. Have a blow off ready if you are using a carboy..

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Old 09-05-2009, 10:51 PM   #5
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Weizens are usually low enough grav that you would probably be able to get away with no starter. And we use that yeast for yeast character, so even if you underpitch and get more fruitiness then it's all good.

But I agree that starters are a good idea. Heck, grow a big starter, split it up, pitch half now and half in a couple of weeks when you do the next batch. Now your yeast is $3.50 instead of $7.00.

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Old 09-05-2009, 11:04 PM   #6
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It all depends on whether you are using a "Propogator" or and "Activator" smack pack from Wyeast labs. If using the Propogator then..YES. Make a starter.

The Activator is designed to be pitched directly into your wort. Assuming it's just a 5 gallon batch. If you are making more than 5 gallons then you would need to pitch more yeast. You can always search to find a pitching rate calculator to get the right amount needed.

BTW I recently made a nice 6.5 gallon batch of Ed's Bavarian Hefeweizen using the same Weihenstephaner 3068 yeast. You'll definitely need a blow-off tube. It ferments very strongly.

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Old 09-06-2009, 03:06 AM   #7
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Quote:
Originally Posted by the_Roqk View Post
The Activator is designed to be pitched directly into your wort. Assuming it's just a 5 gallon batch. If you are making more than 5 gallons then you would need to pitch more yeast. You can always search to find a pitching rate calculator to get the right amount needed.
Not really, the Activator pack provides about 100 billion cells, which is enough yeast for a 5 gallon batch at 12P (1.048). For most ales, even wheats, you want to pitch .75 million cells, per milliliter of wort, per degree Plato.

(0.75 million) X (milliliters of wort) X (degrees Plato of the wort)

From the Mr. Malty website...
Quote:
According to both White Labs and Wyeast, a White Labs Pitchable Yeast vial and a Wyeast ACTIVATOR™ 125 XL Smack Pack both contain an average of 100 billion cells and are enough to pitch directly into 5 US gallons (18.9 liters) of an ale wort at 1.048 SG (12°P). This is a pitching rate of 5.3 million cells per milliliter, which is close to the pitching rate many professional breweries begin with when starting a new pitch of ale yeast. This rate works well because the health and vitality of fresh laboratory cultured yeast are superior to yeast harvested from normal fermentation. Both companies also concur that higher gravity worts, especially once they exceed a specific gravity of 1.060 (15°P), larger wort volumes, and lager fermentations all require higher pitching rates (or a starter) for optimum results.
http://www.mrmalty.com/starter_faq.htm
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Old 09-06-2009, 04:01 AM   #8
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Quote:
Originally Posted by BarleyWater View Post
Not really, the Activator pack provides about 100 billion cells, which is enough yeast for a 5 gallon batch at 12P (1.048). For most ales, even wheats, you want to pitch .75 million cells, per milliliter of wort, per degree Plato.

(0.75 million) X (milliliters of wort) X (degrees Plato of the wort) From the Mr. Malty website...


Fourteen Essential Questions About Yeast Starters


This is directly from Wyeast Labs website.

Here's the link: Wyeast Laboratories. Activatorâ„¢



Activator™
Activator™ Product Information and Usage
Activator™ packages are designed for direct inoculation of 5 gallons of standard* wort. Activator™ packages contain live yeast cells in a liquid slurry. This yeast slurry is packaged in an optimum condition for storage, while maintaining the ability for rapid and complete fermentation.

Activator™ packages include a sterile liquid nutrient pouch that, when “smacked”, releases its contents into the yeast slurry and “activates” the package. The available nutrients initiate the culture’s metabolism which in turn generates CO2 and causes swelling of the package. This process will reduce lag times by preparing the yeast for a healthy fermentation prior to inoculation. Activation also serves as a viability test of the culture. Expansion of the package is an indicator of healthy (viable and vital) yeast. Although beneficial, cultures do not need to be activated prior to inoculation.

Usage

The Activator™ package contains a minimum of 100 billion cells in a yeast slurry.. The Activator™ is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (68-70°F/ 20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (34-58°F/ 1-14°C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator™ packages or by making a starter culture. Please see the Pitch Rate section for additional information


I suppose Wyeast Labs is "Not Really" able to make a directly pitchable product and then able to post their recommendations on their website.
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Old 09-06-2009, 04:28 AM   #9
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Quote:
Originally Posted by the_Roqk View Post
I suppose Wyeast Labs is "Not Really" able to make a directly pitchable product and then able to post their recommendations on their website.
People sure can be rude on the internet. I was simply stating that even though it says that, it is a statement geared towards homebrewers, the majority of whom do not know how to properly make a starter (HBT members excluded), and it can't be used for any 5 gallon batch. If the professional pitching rate is (0.75 million) X (milliliters of wort) X (degrees Plato of the wort) for ales, and 1.5 million for lager, then how could the same pitching rate be applied to such a wide range of OG's. Proper pitching rate is a crucial part of flavor development in the beer. Also, most professional brewers wouldn't advise pitching a lager warm, but for homebrewers it helps assure the yeast gets a good foothold.

Don't make a starter if you don't want to, your beer will be fine, but it will be better if you follow the correct pitching guidelines.
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Last edited by BarleyWater; 09-06-2009 at 04:34 AM.
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Old 09-06-2009, 10:03 AM   #10
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I made a hefe with this yeast and it turned out great. I made a 1.5L starter. Also, I followed Jamil's advice from "Brewing Classic Styles" and fermented at 62F. This temp seems to be perfect for that right "hefe" flavor.

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