Hey all;
Just posted a topic in Recipes/Ingredients I'm not sure should be there. Since it's mostly questions about the recipe, I'll link it here before I ask about starters.
https://www.homebrewtalk.com/f12/high-gravity-baltic-porter-minor-variations-183996/
My question is about starters. I've ordered one vial of Wyeast 1084 Irish Ale yeast for this particular brew, but seeing as it has such a high OG I want to make a starter.
From what I'm hearing, I'm planning on beginning the starter on Friday evening (when I get the yeast) using the following recipe:
0.5 cup Amber DME and 0.5 cup of Pale LME to 2L filtered boiling water. Half of the resulting wort on Friday evening, the rest on Saturday evening (for a Sunday evening brew day) with plenty of shaking in between. I'm using both Pale and LME because I have odd quantities of each leftover from previous batches that I'd like to use ASAP, as well as letting the yeast grow in a similar environment to the posted recipe.
Does this sound like it will give me enough of a starter to avoid the dreaded 1.030 stall? The ingredients have been a bit pricier than expected, so I would hate to waste nearly 4 months on a beer that is undrinkable. I plan on decanting off the starter wort, similar though it may be, then adding our cooled actual wort a bit at a time to the slurry to equalize the temperatures before pitching.
The author of the recipe also mentions he added 0.5 gallons of filtered water to his primary after pitching to bring the OG down just a bit to help the yeast out. Is this necessary, all things considered?
In regards to the recipe itself, there's no mention of Irish Moss. Am I going to harm anything by adding some 15 min before the boil is done? How much would normally be good?
Thanks in advance,
- Budista
Just posted a topic in Recipes/Ingredients I'm not sure should be there. Since it's mostly questions about the recipe, I'll link it here before I ask about starters.
https://www.homebrewtalk.com/f12/high-gravity-baltic-porter-minor-variations-183996/
My question is about starters. I've ordered one vial of Wyeast 1084 Irish Ale yeast for this particular brew, but seeing as it has such a high OG I want to make a starter.
From what I'm hearing, I'm planning on beginning the starter on Friday evening (when I get the yeast) using the following recipe:
0.5 cup Amber DME and 0.5 cup of Pale LME to 2L filtered boiling water. Half of the resulting wort on Friday evening, the rest on Saturday evening (for a Sunday evening brew day) with plenty of shaking in between. I'm using both Pale and LME because I have odd quantities of each leftover from previous batches that I'd like to use ASAP, as well as letting the yeast grow in a similar environment to the posted recipe.
Does this sound like it will give me enough of a starter to avoid the dreaded 1.030 stall? The ingredients have been a bit pricier than expected, so I would hate to waste nearly 4 months on a beer that is undrinkable. I plan on decanting off the starter wort, similar though it may be, then adding our cooled actual wort a bit at a time to the slurry to equalize the temperatures before pitching.
The author of the recipe also mentions he added 0.5 gallons of filtered water to his primary after pitching to bring the OG down just a bit to help the yeast out. Is this necessary, all things considered?
In regards to the recipe itself, there's no mention of Irish Moss. Am I going to harm anything by adding some 15 min before the boil is done? How much would normally be good?
Thanks in advance,
- Budista