Stone Ruination Clone w/ starter question - Page 2

**Yooper** · 12-16-2009, 01:38 AM

Quote:

Originally Posted by forces

Well, how about that. IBUs up to 86. Then, when I increase the 30 minute centennials to 1.5 oz, it shoots up to 95.

Thats funny, one of the big complaints i have had about beer smith is that you can't adjust IBU for adding extract late. Turns out I just didn't know how. Thanks.

You can see what a big difference it makes, so one way to save hops is to add the extract late. Good luck!

forces · 12-16-2009, 01:41 AM

Quote:

Originally Posted by BioBeing

A 2 L simple starter or 1 L on a stir plate. Oxygenate well before pitching.

So, what, like 1.5 cups DME in 2L of water? Add yeast and yeast nutrient and let it sit for 3 days?

BioBeing · 12-16-2009, 03:35 AM

Quote:

Originally Posted by forces

So, what, like 1.5 cups DME in 2L of water? Add yeast and yeast nutrient and let it sit for 3 days?

I weigh my extract (more accurate) so 8 oz in 2 L final volume. Boil for about 15 min with a teaspoon or so nutrient. Cool in an ice slurry. Shake well and add yeast. Let it sit in a warm place (up to 80 is fine - you want growth). Shake well whenever you think about it. Give it 2-3 days.

Make sure you aerate the wort *really* well prior to pitching.

As to your prior stalled batch - what temp did it ferment at? Could it have stalled for a different reason?

forces · 12-16-2009, 04:59 AM

it could have stalled from low fermentimg temps. temp got down to a nadir of about 58*F, but that would have only been for a sort time period before the heat kicked on. We had a wierd super-cold spell last week in the NW. I pitched 2 pkgs of US-05 in another 1.077 on thursday, and it took off like a rocket, and is still going @ 1 bubble per 7 seconds. The only difference there was a slightly lower gravity and no starter.

Edit - Want to clarify that when I made the starter I didn't use dry yeast. I had used 1056

BioBeing · 12-16-2009, 05:03 AM

BTW - Don't rely on the bubbles. Use your hydrometer.

forces · 12-16-2009, 10:33 PM

Quote:

Originally Posted by forces

it could have stalled from low fermentimg temps. temp got down to a nadir of about 58*F, but that would have only been for a sort time period before the heat kicked on. We had a wierd super-cold spell last week in the NW. I pitched 2 pkgs of US-05 in another 1.077 on thursday, and it took off like a rocket, and is still going @ 1 bubble per 7 seconds. The only difference there was a slightly lower gravity and no starter.

Edit - Want to clarify that when I made the starter I didn't use dry yeast. I had used 1056

This beer needs to move into the secondary either today or tomorrow. Would it be better to use the yeast cake in here instead of brandnew yeast with a starter??