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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 4 Liters for Yeast Starter?? Is this right?
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Old 01-14-2013, 04:28 PM   #21
Mofoa
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Quote:
Originally Posted by helibrewer View Post
Is that based on the date stamped on the pack or when you smacked it? Just for info, if you ever use White Labs yeast, the manufacture date is 4 months PRIOR to the date stamped on the tube.
It's Wyeast, and it's the date "Manufactured" as written on the pack.
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Old 01-14-2013, 05:47 PM   #22
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Just an update...yesterday was brewday for my first AG Pilsner batch. I also applied the BIAM method, and so far, the biggest challenges I've encountered were controlling my temps. This may have been due to the 30 degree F outside. This

After cold crashing the yeast for 12 hours, then bringing up to room temperature for 5 hours, I decant the spent wort and pitched the yeast to the cooled down wort.


----------------------------------------------
A little more detail on batch:

Started with 7.5 total gallons water
9 lbs of Pilsner milled fine
1 hour mash at around 150F degrees (I say "around" because it was difficult to maintain this constant level)
+15 minutes to bring temps up to 170F degrees
+10 minutes mash out at 170F degrees

Took sample for Gravity before boil: 1.032

60 minute boil
+1.75 oz. - 60 minute
+1.25 oz. - 30 minute
+1.00 oz. - 0 minute

Looks to be between about 5.5 gallons of wort.

O.G. Reading: 1050

14 hours later, fermentation is active.

Based on these OG readings, what does this tell me? Did I do OK?

Thanks

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