mttaylor1066
Active Member
I'm brewing a Belgian strong dark "Christmas" ale that I hope finishes at 12% ABV. I'm using Wyeast 1388 Propagator. I aerated the yeast with a stone for about 40 hours prior to pitching.
My starter was fermenting furiously, churning like something from a mad scientist's laboratory. Wonderful to see!
It was in the primary for 9 days and moved from 1.110 to 1.050. FG is expected to be somewhere near 1.019. I have yet to take a hydrometer reading in the secondary.
It's been in the secondary now for 16 days and the recipe calls for me to pitch a "finishing" yeast,wait a few days and then bottle it and allow it to age for another 5-6 months.
Here's my question:
Because of the alcohol present, shouldn't I make a nicely oxygenated starter of that "finishing yeast" using my Erlenmeyer flask and stone? Or will I just screw up the enzyme "match" if I culture it with a wort at 1.040?
Maybe just dump the smacked pack straight into the secondary? Maybe I'm overthinking it.
Opinions? Experience? Thanks!
My starter was fermenting furiously, churning like something from a mad scientist's laboratory. Wonderful to see!
It was in the primary for 9 days and moved from 1.110 to 1.050. FG is expected to be somewhere near 1.019. I have yet to take a hydrometer reading in the secondary.
It's been in the secondary now for 16 days and the recipe calls for me to pitch a "finishing" yeast,wait a few days and then bottle it and allow it to age for another 5-6 months.
Here's my question:
Because of the alcohol present, shouldn't I make a nicely oxygenated starter of that "finishing yeast" using my Erlenmeyer flask and stone? Or will I just screw up the enzyme "match" if I culture it with a wort at 1.040?
Maybe just dump the smacked pack straight into the secondary? Maybe I'm overthinking it.
Opinions? Experience? Thanks!