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Old 04-13-2009, 01:25 PM   #1
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Default Made my first starter... not impressed?

I made my first starter (2qt water, 1cup DME, & a smackpack) for my last brew... and I guess I had built up the effect too much in my mind.

It was 24hrs old when I pitched it, and I was expecting rapid results, a bubbling blowoff within 2 hours or something... It just took off as usual, vigorous activity the next morning...

Why did I do this again?



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Old 04-13-2009, 01:28 PM   #2
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Starter doesn't necessarily mean zero lag time. There's still a growth phase once it hits the main wort. You did this because more yeast cells (which is what starters do, they grow yeast cells) generally means a healthier fermentation, and thus a better finished product. Underpitching (starting with a low cell count) can result in off-flavors, unwanted esters, stalled fermentation, etc.

In other words, don't judge a starter by its lag time.



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Old 04-13-2009, 01:42 PM   #3
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Quote:
Originally Posted by Evan! View Post
In other words, don't judge a starter by its lag time.
Exactly, lag time is not necessarily an indication of the yeasts health, there is many other factors involved as well. If you did the starter right you built more healthy yeast, which is never a bad thing. Some beers need starters more than others and will have a more dramatic effect on the overall fermentation. Once that beer is carbonated in your glass let us know if you are happy with it or not...then decide whether the starter was worth you time.
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Old 04-13-2009, 02:42 PM   #4
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Any starter is better than direct pitch, but i prefer a ratio of 1cup DME to 1qt water. So I think 1 cup in 2quarts created a fairly low OG, but like I said, better than nothing. I also tend to prepare 48 hours in advance. Just my opinion, I'm sure there are many differing ones....

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Old 04-13-2009, 03:13 PM   #5
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I usually make 1 liter starters on Thursday evenings for Saturday afternoon brew sessions. I pitch the entire starter and usually have airlock activity in just a few hours.

This past weekend I made an Oktoberfest Ale with a higher-than-normal (for me) OG, so I made a 1.5L starter that I decanted. Started it on Tuesday as 0.5L, fed it again on Thursday, then brewed on Saturday.

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Old 04-13-2009, 03:19 PM   #6
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Starters are good, but not THAT good... I mean if you rack a beer onto a YEAST CAKE you may not see activity in 2 hours. That requires a lot of yeast.

8 -12 hours, that is what Id be looking for.

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Old 04-13-2009, 03:19 PM   #7
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Quote:
Originally Posted by VTBrewer View Post
Any starter is better than direct pitch, but i prefer a ratio of 1cup DME to 1qt water. So I think 1 cup in 2quarts created a fairly low OG, but like I said, better than nothing. I also tend to prepare 48 hours in advance. Just my opinion, I'm sure there are many differing ones....
You want a relatively low OG. ~1.040. The old myth that higher-OG beers need higher-OG starters is bunk. I don't know what the grav of 1 cup dme in 2 qts of water comes out to, but a low OG doesn't really hurt ya.
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.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-13-2009, 05:04 PM   #8
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Thanks all for the reassurances...

It's funny. I had come to the decision to do 1cup in 2qts as being round 1.040 from reading this forum... Just further proof that you can ask the same question 10 times here and get 10 answers...

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Old 04-13-2009, 05:07 PM   #9
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1 cup in 1 quart should give ~ 1.040

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Old 04-13-2009, 05:07 PM   #10
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Just further proof that you can ask the same question 10 times here and get 10 answers...
Yeah, but just because you got 10 different answers doesn't mean you got 10 right answers. Keep your starters between 1.020 and 1.040, anything less doesn't give them enough sugar and anything more will stress them.


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