computergeek13
Member
Real quick, i just found this forum and am quite excited to be able to contribute what little i know. I started homebrewing about a year ago, ive made 12 beers - the best was my first beer last year a christmas ale. I added nutmeg, ginger, and cinnamon to the boil. This year i am trying to replicate it. ( i lacked judicious notes that time, every other beer i took detailed notes)
starting gravity 1.080, 19% BRIX - 10.5% PA
I added a liquid English Ale yeast from wyeast (the test tube). I let it go for 4 days and no klausen.. So i bought a high gravity Belgian Tripel liquid yeast and i want to make a starter.
Question: I started a High gravity Winter Ale 7 days ago. I have a test tube of liquid beligum trippel ale yeast.
I googled and read some from my homebrew books about starting a starter.
Just wanted some tips here: Pretty much take my beaker - add 2 oz Dry malt extract to 400 ML of water - bring to boil - cool to temp and pitch yeast.
The questions i have are: How long do i let the starter sit and ferment before pitching? Do i let it ferment for days? hours? are we just letting the yeast aerate and replicate? I wouldnt think we would want to let it completely ferment as the yeast might die right?
So do i just let it go maybe 24 hours while the yeast replicate - and then do i pour the entire contents into the WINTER ALE i started? or just the yeast slurry in the bottom?
Thanks in advance!
starting gravity 1.080, 19% BRIX - 10.5% PA
I added a liquid English Ale yeast from wyeast (the test tube). I let it go for 4 days and no klausen.. So i bought a high gravity Belgian Tripel liquid yeast and i want to make a starter.
Question: I started a High gravity Winter Ale 7 days ago. I have a test tube of liquid beligum trippel ale yeast.
I googled and read some from my homebrew books about starting a starter.
Just wanted some tips here: Pretty much take my beaker - add 2 oz Dry malt extract to 400 ML of water - bring to boil - cool to temp and pitch yeast.
The questions i have are: How long do i let the starter sit and ferment before pitching? Do i let it ferment for days? hours? are we just letting the yeast aerate and replicate? I wouldnt think we would want to let it completely ferment as the yeast might die right?
So do i just let it go maybe 24 hours while the yeast replicate - and then do i pour the entire contents into the WINTER ALE i started? or just the yeast slurry in the bottom?
Thanks in advance!