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Old 11-20-2009, 07:41 AM   #21
chemman14
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Originally Posted by NotALamer View Post
For a beer this big a one gallon starter really won't give you as much yeast as you need. If you go to Jamil's pitching rate calculator, it will tell you you need 417 billion cells for a 1.12 ale. You can achieve this cell count with one vial of liquid yeast, and a 10.77 liter starter. This is a lot bigger than most people want to make for a starter, so you probably want to do multiple steps. How to Brew by John Palmer has a good chart for predicting cell counts based on starter sizes, but I don't have my copy with me. I would suspect that you want to do a one gallon starter, chill it, decant off the wort, and then add another gallon of wort, at the very least.
not true. According to the mr malty pitching calculator you will need a 3.75 liter stirred starter if you use 1 packet of yeast, 1.75 if you use 2 packets of yeast. So if you make a 2 liter starter, then step up another 2 liters you will have enough yeast

 
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Old 11-20-2009, 07:47 AM   #22
NotALamer
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I don't think Passow has a stir plate, it makes a huge difference. Feel free to make some **** up and tell me I'm wrong though.

 
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Old 11-20-2009, 07:58 AM   #23
chemman14
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I don't think Passow has a stir plate, it makes a huge difference. Feel free to make some **** up and tell me I'm wrong though.
I dont understand what you think I'm "making up?"

 
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Old 11-20-2009, 02:14 PM   #24
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I don't know why you would assume he has a stir plate when it wasn't mentioned anywhere in the thread, and then tell me I'm wrong because a gallon would work with a stir plate.

 
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Old 11-20-2009, 10:14 PM   #25
imaguitargod
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I don't think Passow has a stir plate, it makes a huge difference.
Nope, no stir plate just yet, going to make my own though sometime soon. I just manually swirl the liquid around a few times throughout the day.

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Old 11-20-2009, 10:29 PM   #26
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1.120 is no problem for WLP001, 1.140 isn't out of the question. Incremental feeding will help, if you are going to use sugar add it to the fermenter a few days in. Oxygenate it with an O2 stone at pitching and 12 hours after pitching (I would not even attempt a 1.120 beer without an O2 stone, sorry). Keep fermentation temperature in check. That's about it....
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Old 11-20-2009, 10:43 PM   #27
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Unicorns are allergic to grapes.
Hahahahahahahahahahaha!

 
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Old 11-23-2009, 05:02 PM   #28
chemman14
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1.120 is no problem for WLP001, 1.140 isn't out of the question. Incremental feeding will help, if you are going to use sugar add it to the fermenter a few days in. Oxygenate it with an O2 stone at pitching and 12 hours after pitching (I would not even attempt a 1.120 beer without an O2 stone, sorry). Keep fermentation temperature in check. That's about it....
wait, your suggesting i oxygenate once fermentation has started? that seems like a bad idea

 
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Old 11-23-2009, 05:36 PM   #29
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wait, your suggesting i oxygenate once fermentation has started? that seems like a bad idea
In this case it is not bad, because the yeast will gobble up the oxygen faster than it can oxidize the beer... and they need all the help they can get.
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Old 11-23-2009, 07:17 PM   #30
chemman14
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In this case it is not bad, because the yeast will gobble up the oxygen faster than it can oxidize the beer... and they need all the help they can get.
hmm, OK. I was planning on asking for an o2 system for Christmas. Good thing I have this brew planned for after the new year

 
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