AdvGroo

Recipes 

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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jaycount

Recipes 

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...

Tall_Yotie

Recipes 

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.

rocketk455

Recipes 

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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AdvGroo

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Ok Thanks all

__________________
"To alcohol! The cause of... and solution to... all of life's problems" ~ Homer J. Simpson

Grumpybumpy

Recipes 

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

mkw87

Recipes 

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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AR-Josh

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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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xjmox14x

Recipes 

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.

jaycount

Recipes 

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