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Old 12-30-2013, 04:30 AM   #21
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I agree with a 1.075 O.G., one smack pack would be marginal at best. If you brew a lot of beer using the same yeast, ( like I do) buy a smack pack and make enough starter to split into batches; i.e., start with a two cup starter, split it in half, put one cup in the fridge, and use the other cup to turn into a one quart starter and pitch. I have been using the same original yeast for a very long time, and it saves $8.00 per batch. If you are careful about your fermentation temperatures, off flavors will be minimized.



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Old 12-30-2013, 05:41 AM   #22
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Thanks! I will def be making yeast starters from now on. Hopefully i will be able to get to my FG of 1.016. The recipe i used said the OG should be around 1.065 so im not sure how i was getting around 1.075. They do say however that these gravities can sway when doing an all grain batch.



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Old 12-30-2013, 03:55 PM   #23
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Originally Posted by USAF_CAVEMAN View Post
Thanks! I will def be making yeast starters from now on. Hopefully i will be able to get to my FG of 1.016. The recipe i used said the OG should be around 1.065 so im not sure how i was getting around 1.075. They do say however that these gravities can sway when doing an all grain batch.
Definitely use the Mr Malty calculator. Here is a good article to give you a good start. http://www.mrmalty.com/pitching.php

It's are to say why your OG was high. Could be a number of things. The ratio of grain to water, the method of sparging, the amount of boil-off, etc. Keep notes though and maybe even use software to help track the brew session details so you can adjust for the next batch.

At the end of the day, I'm sure the beer will taste just fine.
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Old 12-30-2013, 04:16 PM   #24
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Yeah, underpitch is such a common problem, mostly due to yeast manufacturers' packaging, and plenty of ok beer is made that way, but I do recommend pitching a little cooler than you planned and bringing it up over time to finish, it seems to minimize stress. A too-hot fermentation *and* underpitch bright me some gross early beers.

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Old 12-30-2013, 04:23 PM   #25
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Pitching to hot 80-85 might give it a bit of a different flavour but it wont bother the yeast to much. delay it a bit maybe but nothing else. the high OG might be due to the high temp of the wort. ?


I pitched my IPA 3 days ago and my thermometer was pooched and the wort was to hot, started fermenting like crazy in 13 hours and looks fine. might be a slight flavour change compared to my other ones but who knows. once its bottled i can compare to my last one

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Old 12-30-2013, 04:31 PM   #26
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If you find your FG isn't where it should be and it is too far, I would pitch another packet of yeast. I understood a smack pack to have less cells and with that OG, I can't see how that is even enough to carry on with fermentation.

As for your blowoff, the bucket is good but prior where you had your pitcher, I've always been told to put the pitcher below so the air doesn't have to climb as much. It seemed to make sense to me.

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Old 12-30-2013, 04:41 PM   #27
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Quote:
Originally Posted by Hello
If you find your FG isn't where it should be and it is too far, I would pitch another packet of yeast. I understood a smack pack to have less cells and with that OG, I can't see how that is even enough to carry on with fermentation.

As for your blowoff, the bucket is good but prior where you had your pitcher, I've always been told to put the pitcher below so the air doesn't have to climb as much. It seemed to make sense to me.
With that OG you won't be looking at stress from high final alcohol, just stress flavors from too much cell reproduction. I don't think you'll have an attenuation problem on this batch with a normal strain. I also wouldn't stress about blowoff placement because vigorous fermentation is going to make positive pressure from co2.
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Old 12-30-2013, 04:47 PM   #28
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Quote:
Originally Posted by T29
Pitching to hot 80-85 might give it a bit of a different flavour but it wont bother the yeast to much. delay it a bit maybe but nothing else. the high OG might be due to the high temp of the wort. ?

I pitched my IPA 3 days ago and my thermometer was pooched and the wort was to hot, started fermenting like crazy in 13 hours and looks fine. might be a slight flavour change compared to my other ones but who knows. once its bottled i can compare to my last one
The yeast will love it! Their favorite temperatures are ones where they make nasty flavors. You probably won't be as happy, at least not if you don't cool it quick after pitch. You will also blow off like crazy, which seems messy and senseless. For whatever reason people love to see fermentation take off right away, though, so they pitch in the 70s all the time.
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Old 12-30-2013, 09:57 PM   #29
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Thanks guys for all your feedback. If it wasnt for this forum i would be lost lol



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