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Old 10-04-2012, 04:57 AM   #21
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pretty weak...

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Old 10-04-2012, 05:00 AM   #22
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Quote:
Originally Posted by Sulli
pretty weak...
lol 2 examples and I had to do no work to provide them. Do a quick search yourself, plenty of people believe a yeast starter should fully ferment before pitching. The Mr Malty Site just recently edited their info too... Let me find what he said...
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Old 10-04-2012, 05:18 AM   #23
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Copy paste not cooperating on my phone so here's a screen shot from a q and a from Mr Malty

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Old 10-04-2012, 01:28 PM   #24
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Where does that say it takes 3 days to fully attenuate?

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Old 10-04-2012, 02:40 PM   #25
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Quote:
Originally Posted by Sulli
Where does that say it takes 3 days to fully attenuate?
Do you understand that pitching at high krausen means that it is not fully fermented... which is what this discussion is about? I was explaining that I let my starter ferment for 3 days, wait for the yeast to drop, and then refrigerate before decanting and pitching. This is how many people do it. In my experience, there has always still been activity after 24+ hours.

Go back and read my posts in order. Then ask yourself why you're being such a douche. I was talking to chickypad with my comment about the links anyway, not you.
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Old 10-04-2012, 03:04 PM   #26
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Thanks for clearing that up.

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Old 10-06-2012, 06:45 PM   #27
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Well, back to the topic please.

I brewed my third ever batch yesterday. A holiday spiced brown ale. Came out great. Was shooting for an OG of 1.068-70 and it came out to be 1.072. Not too bad! I took the starter out of the fridge about an hour before I started the brew process. So, it sat out for about 5 hours total. I decanted about 90% of the wort off the yeast first so there was less to warm up. Made sure it warmed up a bit, but it still felt a bit cold. I pitched it into my wort which was about 74 F. I think the starter may have been a bit cooler than that. It didnt seem to matter. After about 2 hours, the headspace was already full and the blowoff tube was going crazy. Its been about 24 hours since pitching, and its still blowing off a ton. Its crazy. Amazing how fast the yeast got to work. I used WLP002 English Ale yeast. I hope it goes through a complete fermentation. Looked up the yeast and it usually attenuates to 65-70%. A bit lower than 70-80 like WLP001. Oh well. The beer smelled great and the yeast is kickin' ass so far!

A big thanks for all the help for my first starter. I would call it a success! I think I will only use starters from now on.

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