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Old 06-07-2014, 07:34 PM   #11
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Quote:
Originally Posted by Owly055 View Post
I brew mostly with -05, and I always make a starter..................

I'm wondering why you say "no starter"?

H.W.
John Palmer and Jamil Zainasheff recommend against it.

Fermentis says
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Ready to pitch,
their rehydration is a simple procedure and correct yeast counts are achieved simply by
pitching a known weight of dry yeast. No propagation or in-house laboratory input is
needed.
Personally - for $3.50 extra if I am making a big beer, the cost and time of a starter just doesn't save me enough for the hassle.
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Old 06-07-2014, 11:06 PM   #12
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I've made starters & rehydrated for a while now. I've found that when rehydrating,pitching the rehydrate at high krausen & within 10 degrees of wort temp makes it start visibly fermenting in a couple hours.

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Old 06-08-2014, 12:09 AM   #13
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Most high quality beer producers don't produce "green" beer. They use higher pitch rates, higher quality ingredients, better quality control and consistency, have better equipment and usually better understanding and boat loads more experience. Again, this goes for some of the better breweries.

Plenty of home brewers produce beer with no defects or off-flavors that need cleaning up. Just not all of them and not all the time. Granted, some bigger beers do need time to mellow. There is some scandinavian brewery that holds on to their barleywines and only releases them when they think they are perfect. Their 2009 came out last fall.

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