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Old 08-30-2011, 01:38 AM   #1
AdvGroo
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Default Did not do a starter on a O.G. 1.062

I am using WL Burton #WL023 Pitched to a Holiday ale that I got a within target 1.062 O.G. reading. I pitched at 79 deg. straight from the Vial. I usually do a starter, but I got ahead of myself and forgot to prep it.

Do you think that this will do fine or can I pitch more Yeast? Or better, should I?

I am closing in on 24 hr since pitch and no activity yet. I am aware it can take awhile, I just fear this will not meet FG 1.012-1.018. Since this will be my holiday brew ha ha, I want it to meet my FG.

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Old 08-30-2011, 02:08 AM   #2
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I've pitched into beers near 1.060 before without a starter. You want to do a starter but I'd imagine it'll still take off in this case.

You'll know in a few days...

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Old 08-30-2011, 02:27 AM   #3
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You should be fine!

After a few days (after major fermentation) give the carboy a shake from time to time. This will kick up the yeast that has settled out, letting the fermentation keep going.

It will be fine, just may take longer.

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Old 08-30-2011, 02:36 AM   #4
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I pitched into a 1.060 because I didn't realize I was out of DME when I went to make a starter. It took a day and a half before there were any visual signs of fermentation.

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Old 08-30-2011, 02:44 AM   #5
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Ok Thanks all

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Old 08-30-2011, 02:47 AM   #6
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I'm very inexperienced, but my last batch was 1.064 IPA that reached a FG of 1.016 with one smack pack of yeast. You should be fine

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Old 08-30-2011, 02:54 AM   #7
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I never make starters and have brewed in that range several times. I usually use dry yeasts, but I never have issues. Just be patient and give the yeast time to do their thing.

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Old 08-30-2011, 02:15 PM   #8
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I think you'll be fine. It is a good idea to use a starter when you get that close IMO but you really need a starter the further you get into 1.060's and beyond. You'll be fine.

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Old 08-30-2011, 02:20 PM   #9
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I'm new as well, but pitched WL liquid yeast (at room temp) into an OG of 1.060, FG came to 1.012 with no problems.

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Old 08-30-2011, 03:09 PM   #10
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FWIW though, i really suggest making a starter in that range. It will prevent off flavors, help attenuation, and accelerate the aging process.

It'll still make beer without the starter but maybe not as good as it could be or as quickly

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