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Old 02-18-2014, 07:40 PM   #21
cjbalough
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Hmm...I haven't made a starter yet. Can anyone offer some Keep It Simple Stupid yeast starter guidance or link? If not, I'll search.

Everyone, thanks for the input!

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Old 02-18-2014, 08:19 PM   #22
eastoak
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Originally Posted by cjbalough View Post
Hmm...I haven't made a starter yet. Can anyone offer some Keep It Simple Stupid yeast starter guidance or link? If not, I'll search.

Everyone, thanks for the input!

Sent from my DROID RAZR HD using Home Brew mobile app
make a liter or so of wort, put in a flask or some sort of container, a wine jug for instance. shake it around a bit to aerate then dump the liquid yeast in and cover the hole with foil. shake it a bit whenever you walk by. you can chill, decant and add fresh wort if you want even more yeast or you can just pour it in if you have a large enough vessel to handle the volume.
a stir-plate is nice but not critical, i have one and sometimes shut it off after the yeast take off then pour the entire thing into the wort on my brewday.
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Old 02-18-2014, 10:25 PM   #23
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Perfect! Thanks...how long should the starter brew? 1 day, 2-3 days?....

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Old 02-18-2014, 11:09 PM   #24
eastoak
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Perfect! Thanks...how long should the starter brew? 1 day, 2-3 days?....

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depends on many things but 3 days is a safe bet. i like to pitch the whole thing when it's at high krausen so that is starts cracking right away. some people cold crash the starter, decant the beer then pitch the slurry. nothing wrong with that either. i don't let a huge vortex form, let it get hot or let the stir plate go for days so the beer does not get oxidized or funky and i can pitch the entire thing.
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Old 02-19-2014, 02:28 AM   #25
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Thanks

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Old 02-19-2014, 09:13 AM   #26
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US-05 at 58*f to 62*f = very clean flavor.

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Old 02-20-2014, 02:21 AM   #27
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Out of curiosity, what didn't you like about the kolsch yeast? I brewed this last spring and I don't remember exactly how mine tasted, but I remember everyone who sampled it commenting that it had a different taste (than what they were expecting from a wheat beer, I guess), and another brewer really liking it. To each their own

John
I think it was a combination of things.

1) Too much wheat (45%)

2) Checking my notes, I used 3.5 mL of lactic acid, which seems like a ton. Usually 2 mL gets my mash right.

3) The addition of orange, lemon, and lime zest.

This beer had probably some astringency, and was somewhat sour (not in a good way). Looking back, I think it was probably the lactic acid combined with the zest that did not react well. So blame it on the brewer, not the yeast.

But thinking about it, had I added lacto to my recipe it's basically a berlinerweisse. Yum.
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