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Old 11-25-2006, 09:53 AM   #1
Adnic69
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Default Wyeast 1388

I have just got all my ingredients in the post to make my belgium beer. Reading the wyeast instructions it says I have to make a starter for 24-48 hours! Do I have to do this? I was hoping to get on with it now.
Also it mentions well aerated water, how the hell do you do that?

Adam

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Old 11-25-2006, 12:47 PM   #2
JnJ
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I didn't, and it worked for me. Just smack it, shake it, and let it sit for at least 3-4 hours. Then make sure you airiate the wort really well before adding the yeast.

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Old 11-25-2006, 01:28 PM   #3
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You will likely be OK with just the smack pack but in the future plan ahead to make a starter because it will help the fermentation process. Aeration is definately essential for yeast health and good fermentation. If you are doing a partial boil there are a number of ways to aerate. Some people shake the cooled wort, you can use a wire whip to stir it up,you could pour it back and forth from kettle to pail. Here are a couple of threads on processes. Remember to only aerate after the wort is boiled and cooled. http://homebrewtalk.com/showthread.p...light=aeration

http://homebrewtalk.com/showthread.p...light=aeration

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Old 11-25-2006, 11:34 PM   #4
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Having a couple packs of dry yeast on hand is a good idea for those brewing sessions when you don't have time to make a starter.

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Old 12-01-2006, 01:41 AM   #5
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I think aeration is the one of the most important things in brewing. If you don't aerate adequately, yeast will not ferment and you can't add oxygen later, unlike more yeast. I learned the hard way, after tossing a 40 dollar batch of beer down the drain.

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Old 12-01-2006, 05:01 AM   #6
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I've used 1388 for seven batches, and it has proven to be a strong fermenter without a starter. The last batch had full krausen with foam streaming out the blow-off tube in about 12 hrs, and all previous batches were about the same.

However, after my last brew day, in which I used a starter for 1762 (Belgian Abbey Yeast II), I will now make a starter with all future batches.

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