Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > White Labs WLP 565 Saison Starter
Reply
 
Thread Tools
Old 08-08-2009, 11:46 PM   #1
Roush
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Waco, Texas
Posts: 10
Default White Labs WLP 565 Saison Starter

I'm brewing my first Saison tomorrow, and I made a starter with this yeast about 72 hours ago. It's the first starter I've made, and it took almost 24 hours for it to show any activity. I used 1 qt of water and 1/2 cup of light DME. The OG of the wort will be around 1.065. Right now it's fermenting just fine, and the airlock is bubbling around every 8-10 seconds. It started creating a thin layer of foam this morning. I've read on some threads that you can refrigerate the starter the night before the brew. Should I let it keep fermenting and just pitch it as is tomorrow or refrigerate it? Should I take a hydrometer reading?


Roush is offline
 
Reply With Quote
Old 08-09-2009, 02:21 AM   #2
sonetlumiere85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 389
Liked 3 Times on 3 Posts

Default

Just let it go, pitch after you decant some of the fermented wort. The Dupont strain takes a while to get started, and prefers to be kept warm anyway, so unless you don't need it for a few days, keep it out of the refridgerator. I just piched a blend of Dupont's strains myself! Good luck!


sonetlumiere85 is offline
 
Reply With Quote
Old 08-09-2009, 03:14 AM   #3
squeekysheep
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Greenbay, WI
Posts: 276
Liked 1 Times on 1 Posts

Default

most suggest you use 1.04 gravity to make starters. the point is to allow the yeast to grow but not stress them. if i go over 48 hours i cool it down anythign before that i just et it go.
__________________
Battle Axe brewing
squeekysheep is offline
 
Reply With Quote
Old 08-09-2009, 03:21 AM   #4
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 108 Times on 79 Posts
Likes Given: 39

Default

Remove the airlock. Put foil over the top.

Starters are for growing yeast, not fermenting wort. The former happens before the latter.
PseudoChef is offline
 
Reply With Quote
Old 08-09-2009, 03:53 AM   #5
Roush
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Waco, Texas
Posts: 10
Default

Quote:
Originally Posted by PseudoChef View Post
Remove the airlock. Put foil over the top.

Starters are for growing yeast, not fermenting wort. The former happens before the latter.
Did this. Am I still good to go?
Roush is offline
 
Reply With Quote
Old 08-09-2009, 02:19 PM   #6
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 108 Times on 79 Posts
Likes Given: 39

Default

Yep - many think (and it's easy to do if your process heeds to the sanitary, which it always should) that not making it airtight allows better transfer between O2 and CO2, allowing for better yeast growth.

If you look here, it's a great resource for describing what is going on.
PseudoChef is offline
 
Reply With Quote
Old 08-09-2009, 03:29 PM   #7
Roush
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Waco, Texas
Posts: 10
Default

Awesome, thanks for everyone's help


Roush is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison Yeast - White Labs 565 vs. 566 DiegoProf Recipes/Ingredients 15 07-21-2011 05:03 PM
White Labs Saison I carrboropanther All Grain & Partial Mash Brewing 2 02-18-2009 02:33 PM
White Labs Liquid yeast and starter question.. Korben General Techniques 42 12-24-2008 01:44 PM
Need a starter for White Labs liquid yeast? Duckfoot Beginners Beer Brewing Forum 5 08-16-2008 03:00 AM
starter for a vial of white labs? k rock All Grain & Partial Mash Brewing 7 06-14-2008 01:48 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS