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Old 02-16-2010, 05:36 PM   #1
Brocster's Avatar
Mar 2009
Twin Cities
Posts: 279
Liked 4 Times on 4 Posts

I began making a starter yesterday for a 10 gallon Kolsch recipe. I am using White Labs Kolsch yeast, and I was planning in creating a 2L starter to split between 2-5.5 gallon fermenters.

I was planning on stepping up over a few days, and last night I started the process. I realized I made a stupid (I think) mistake, probably just too dang tired when I did this.

I used a little over a cup of water and 1/4 cup (not packed) DME. I meant to use 2 cups of water. My SG is probably towards 1.070. I pitched the yeast at midnight last night.

Should I continue on when I get home, just stepping up with some lower SG wort, say 1.030? I was thinking of stepping up a full liter tonight. Or, is my starter toast since it was faced with too many sugars?

Bottled: Imperial Hefe, Saison, Apfelwein
Kegged: ESB, Foundation Stout, Brothers English IPA, Kolsch, Bavarian Hefe
Secondary: Abbey Dubbel
Primary: Imperial Cherry Bavarian Hefe, Imperial Cherry Brussel Abbey
On Deck: World Class ESB, BKRye
"People who drink light 'beer' don't like the taste of beer; they just like to pee a lot." -- Capital Brewery, Middleton, WI

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Old 02-16-2010, 05:51 PM   #2
Mar 2009
Posts: 2,607
Liked 25 Times on 23 Posts

your starter is not toast. yeast don't die from diabetes. they wouldn't be very good if they did. just continue with what your doing and measure better next time.

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