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Old 10-31-2005, 05:00 PM   #11
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you can make a starter with any yeast form you want. It's just a miniature batch of beer, after all.

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Old 10-31-2005, 05:04 PM   #12
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Yeah, it makes sense logically. Think it through, billy!

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Old 10-31-2005, 05:59 PM   #13
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Okay so when should I pitch it, I don't want to be dumping in a bunch of dead yeasty beasties.

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Old 10-31-2005, 06:40 PM   #14
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Quote:
Originally Posted by orfy
Questions....

1. Next time I do it how much brew sugar should I add to a half gallon starter?
2. How long do I leave i?
3. How much do I need to put in my 5 gallon non starting batch?
4. Do I mix the stuff at the bottom of the starter before pitching?
5. Can I use some of it for my next brew?
6. Does it need to be refrigerated?
1. I would go ahead and use DME as my theory is that it would be less likely to affect the flavor/FG of your brew. I use 6-9oz in 2-3qts respectively.
2. I like to pitch at full krausen (of the starter), although I've also read arguments for waiting until the starter is fully fermented and the yeasties have settled out.
3. I usually go ~1-2 qts for anything <1060 and 3 qts > 1060, but I think in general 2 qts should always work.
4. Depends. If it's at krausen, then yes. If you wait until fermentation is over and settled out you can, optionally, decant the liquid off the top of your yeast cake leaving just enough to swish the yeast cake into suspension.
5. Yes.
6. Yes.
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Old 10-31-2005, 06:47 PM   #15
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Quote:
Originally Posted by orfy
Okay so when should I pitch it, I don't want to be dumping in a bunch of dead yeasty beasties.
They won't be dead for a while. You could store it in the fridge for several months. See my post above...some people like pitching at full krausen (I suppose resulting in super active yeasties) while others like to wait until fermentation in the starter has more or less completed (resulting in highest yeast count, I suppose).

I usually go for full krausen because I think I am getting less lag time, but if my brew day gets shifted a day or two I don't commit Hara-kiri. I usually just go ahead and brew. So far it has always worked.
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Old 10-31-2005, 06:56 PM   #16
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I use secondaries. :p
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My understanding is that yeast will first multiply and THEN start eating sugar. So, once you have bubbles or kraeusen in your starter (the byproducts of the yeast eating the sugar), you have all the yeast you are going to get from that starter, so you can pitch at any time.

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Old 10-31-2005, 07:24 PM   #17
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I got the following quote from http://brewery.org/library/yeast-faq...+krausen&hl=en :

Quote:
I would suggest pitching just after the krausen (foam) dies down, the logic being that the yeast have amassed glycogen reserves and are at their healthiest. Some other sources recommend pitching at high krausen, reasoning that the yeast are in the exponential growth phase.
I've done it both ways with good results...I imagine it's one of those things that's perhaps significant in a commercial setting but not quite as meaningful in my garage.
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Old 10-31-2005, 07:41 PM   #18
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I've just pitched half of it. But guess what! When I took the lid of there was an inch of foam. But still no bubbles, so maybe it was just starting or it started and stalled. There was still no oressure showing on the airlock!

I wonder if my lid is leakey?

How well!

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Old 10-31-2005, 08:24 PM   #19
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If you've got krausen, you've got fermentation. If you're using a plastic bucket fermentor (like I do), they can be quite picky about how you seal the lid. In any case, pitching the starter won't hurt anything.

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Old 10-31-2005, 09:41 PM   #20
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I've just checked again. That's the first time I've had the peaks of foam, they ar up to the bottom of the lid and the airlock is now showing signs of producing a bubble. I'll leave it undisturbed for a couple of days and check the SG.

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