WLP568 Start Question

hbhudy · 07-30-2010, 06:53 PM

I am planning on brewing a Saison (AHB Pacific Saison Kit), and I selected the WLP568 yeast. I want to make a started for this brew and I wanted to get some info on how to make a larger starter. I have seen the started sticky thread, but I am not certain how to "grow" a larger starter, as I have read the WLP568 Saison Blend yeast seems to stall. The OG for the recipe is 1051, and I was hoping for a FG of 1008 (or less), and to help mitigate the stall issue I was planning on using a larger starter to help minimize this issue (potentially).. ((Long winded)) Can someone explain the steps to grow a larger starter?? Is it simply creating a starter and then adding a little more wort (say a pint) every other day or so? Looking to end up with maybe a half gallon started (is this overkill)??
Love Saisons, but I am concerned about the yeast I selected based on the information I have been reading (obviously after I ordered)..
Thanks

Bowtiebrewery · 07-30-2010, 07:02 PM

Couple questions for you and a reference point for you as well.

1. Do you have a stir plate?
2. That gravity is not huge and a large starter does not always guarantee a low FG.
3. I suggest following the Yeast Pitching calculator that Jamil Z. has on his site as well as look at his tips for making healthy, viable, and clean yeast starters.

Yeast pitching calculator:
http://www.mrmalty.com/calc/calc.html
Essential questions about yeast starters:
http://www.mrmalty.com/starter_faq.htm

hbhudy · 07-30-2010, 07:10 PM

No stir plate, just a growler and a the ability to stir (swish/shake) the growler every hr or so.

EDIT
Is there a clear post on how to grow or stepup the size of the starter..??
Also I am looking to start bigger as I want to hopefully fully ferment out before the dreaded stall occurs<<Which I have read several threads on>>.

**944play** · 07-30-2010, 07:13 PM

AFAIK 568 was created to address the stalling problem of 565. Attenuation should not be a problem if you do all the normal stuff (mash temp, oxygen, pitch rate, temp control). I think it's a blend of 565 and 550 but don't quote me.

Just make the proper size starter. No need to step more than once.

Bowtiebrewery · 07-30-2010, 07:17 PM

What I typically do to grow starters is I usually start off just as Jamil explains on his website and then i crash cool my starters until I can decant off as much of the "beer" off the top... and then I start all over again with fresh wort poured right on top of the yeast slurry.

With a Saison, you can always ferment warmer as most farmhouse ales are fermented
in that way.

I have seen recommendations of fermenting at 68*f and ending at 80*f after about 2 weeks...