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Old 09-24-2011, 02:19 AM   #11
Bewbzout
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Cool, will do thank you.

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Old 09-25-2011, 02:01 AM   #12
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I've done both, pitching a smack pack with, and without a starter. I've found that if the smack pack swells quickly, you don't need a starter. If it takes several hours (like overnight) a starter helps a lot. If it swells quickly, you have healthy yeast. If it takes overnight, the yeast is struggling, and could use the help of a starter.

Again, it doesn't hurt to add more wort to the starter after it's already started. In fact, if your yeast is weak, it might even help get to the proper pitching rate.

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Old 09-25-2011, 04:04 AM   #13
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Another question is when stepping up a starter how long do you wait until adding more malt?

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Old 09-25-2011, 05:08 AM   #14
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When I stepped up my lager starter I did 2L fully fermed,decanted, 2L more fully termed,decanted,then pitched. After both decants the yeast was crazy within hours. So the whole pitch at high krausen thing isn't necessary IMHO

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Old 09-25-2011, 03:36 PM   #15
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When truly stepping up you do as tango suggests. In your situation, I wouldn't decant and I would just add it now.

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