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-   -   Making a starter. OG is at 1.060. How can I get it down to 1040? (http://www.homebrewtalk.com/f39/making-starter-og-1-060-how-can-i-get-down-1040-a-22934/)

britishbloke 02-23-2007 01:34 PM

Making a starter. OG is at 1.060. How can I get it down to 1040?
 
Do you have to spill out some wort and replace with water?:drunk:

cweston 02-23-2007 01:37 PM

No!

Just add water, 50% of the current volume.

ayrton 02-23-2007 01:40 PM

Quote:

Originally Posted by britishbloke
Do you have to spill out some wort and replace with water?:drunk:

I've only made a couple starters, but what's wrong with having a high OG? The same amount of sugar will be in the solution no matter what, right?

britishbloke 02-23-2007 01:43 PM

How to brew book says to have a starting og of 1040 or 1030?

I got it to 1040 now and am reboiling to sanitize it again....:mug:

cweston 02-23-2007 01:44 PM

Quote:

Originally Posted by ayrton
I've only made a couple starters, but what's wrong with having a high OG? The same amount of sugar will be in the solution no matter what, right?

Ideally, the starter should be at or slightly below the gravity of the eventual beer you'll pitch it in. I go about 1 lb DME per 1 gal water: that gets you about a 1.045 wort.

britishbloke 02-23-2007 02:11 PM

Does it really matter how much water to use?

More water more fermentables right so bigger yeast batch?

cweston 02-23-2007 02:19 PM

Quote:

Originally Posted by britishbloke
Does it really matter how much water to use?

More water more fermentables right so bigger yeast batch?


(Confused) :confused:

Gravity = the concentration of sugars in the solution. So more water means lower concentration. More water does not mean more fermentables.

autoferret 02-23-2007 04:04 PM

I'm confussed too. I always use 500ml of water and .5oz of DME for a starter and never have a problem.


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