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Old 08-18-2009, 03:37 AM   #1
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Default Yes another starter question

I've used MrMalty's calculator to determine that I need 2 vials and 3 liters of wort for 2 different brews I am doing this weekend. Couple problems here.

1. I will be out of town on business until friday and I would like to brew 1 batch (Southern Tier Creme Brulee Stout clone OG 1.103) on Saturday and another batch (Southern Tier Pumking Ale clone OG 1.101) on Sunday.
2. I've never done a starter and don't have a stir plate.

I get the concept of the starter and understand the process but how do I go about getting the starter going since I won't be around to babysit it??? I can go by the LHBS and get my yeast tomorrow, the 3 liters is for a simple starter. Can I just boil the wort, cool and add the yeast and it will be ready to go when I get going on saturday?? Do I really need 2 vials of yeast?? Please help the poor newbie

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Old 08-18-2009, 03:59 AM   #2
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if you're not going to be home to shake up the starter, it's not gonna be worth the time, IMO.

If you buy a stir plate (or build one) and you can get a stir bar and flask/beaker from your LHBS, then I'd say go for it. If you don't have the time, or the funds, then you're gonna be SOL.

Plan B: Buy LOTS of tubes of yeast. I'd pitch 4 in each, but that's just my quick math.

Is there any way you could brew the following weekend? If you'd be home to actually shake up the starter, you could do it in a week. But you'd have to shake it as much as possible.

B

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Old 08-18-2009, 10:32 AM   #3
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Yes you can. Go buy the yeast, one tube put it in 3 litres of boiled and chilled wort and by friday or saturday it will be ready to pitch.

3 litres per batch of simple starter? One package of yeast per 3 Litre starter. Done it many times. I made up 3 litres for 10 gallon batches of under 1.060 wort. You do need bigger starter for 5 gals of 1.101 wort.

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Old 08-18-2009, 01:22 PM   #4
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Anyone else have any input? So far one thinks I'm screwed, and one says go for it. I may be able to get home late late on thursday.

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Old 08-18-2009, 01:41 PM   #5
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Anyone else have any input? So far one thinks I'm screwed, and one says go for it. I may be able to get home late late on thursday.
I don't have a stir plate, so I shake up my starter whenever I walk by it. If you're not home to shake it up, I would still do it! Make the starter now- and aerate it well. Then, add the yeast and cover with sanitized foil. It'll ferment out by Saturday. It might not be ideal, but it'll give you the yeast that you need for the brews.
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Old 08-18-2009, 02:08 PM   #6
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Can you brew it next week too? make a small 1.050 batch this week of some thing light and not too high IBU's, and re-pitch the rinsed yeast cake in to the 1.101 batch next week.

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Old 08-18-2009, 08:28 PM   #7
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Hey Eubrew,

Could you post your Creme Brulee clone recipe? I love me some Southern Tier and have been trying to research a recipe for creme brulee for some time. No other beer tastes like this one by a lonshot. Thanks

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Old 08-18-2009, 08:39 PM   #8
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You only need one vial of yeast per starter, as far as I know. Oxygenate it well before pitching, then just leave it. Make sure whatever you grow the starter in is big enough to hold the krausen you might get. I'd use at least a 5 L bottle for a 3 L starter.

Make sure you oxygenate your 1.1xx wort well before pitching too!

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Old 08-19-2009, 01:52 AM   #9
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Quote:
Originally Posted by WVBeerBaron View Post
Hey Eubrew,

Could you post your Creme Brulee clone recipe? I love me some Southern Tier and have been trying to research a recipe for creme brulee for some time. No other beer tastes like this one by a lonshot. Thanks
Keep in mind this is only my second batch ever, and the first one is still in the primary! Having said that, I actually spoke with someone from the QC Department at Southern Tier (can't remember his name) and he said this was a pretty good shot. Here goes nothin!! I'll be brewin this on sunday so I'll keep ya posted!!

Southern Tier Creme Brulee Stout Clone
Sweet Stout

Type: All Grain
Date: 8/23/2009
Batch Size: 5.00 gal
Brewer: EuBrew
Boil Size: 6.41 gal Asst Brewer: Erica
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)

Ingredients

Amount Item Type % or IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 63.16 %
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 15.79 %
3 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 15.79 %
0.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 18.0 IBU
0.50 oz Horizon [12.00 %] (10 min) Hops 5.6 IBU
2.00 tsp Vanilla Extract (Bottling 5.0 min) Misc
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 5.26 %
5.00 gal Columbus, OH Water
2 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Beer Profile

Est Original Gravity: 1.103 SG
Est Final Gravity: 1.027 SG
Estimated Alcohol by Vol: 9.95 %
Bitterness: 23.6 IBU
Est Color: 32.4 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 18.00 lb
Sparge Water: 3.20 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 22.50 qt of water at 167.0 F 152.0 F

Notes

Add high quality vanilla extract in bottling bucket or keg. Start with 1 tsp and add to taste. Add lactose at last 5 minutes of boil.
Created with BeerSmith
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Old 08-19-2009, 02:02 AM   #10
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+1 on going for it. The yeast will reproduce and be ready to go after your wort. Might not be as big a starter as optimal, but it will get the job done IMHO

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