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Old 11-25-2006, 10:53 AM   #1
Aug 2006
Posts: 23

I have just got all my ingredients in the post to make my belgium beer. Reading the wyeast instructions it says I have to make a starter for 24-48 hours! Do I have to do this? I was hoping to get on with it now.
Also it mentions well aerated water, how the hell do you do that?


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Old 11-25-2006, 01:47 PM   #2
Feb 2006
San Antonio, Texas
Posts: 823
Liked 5 Times on 5 Posts

I didn't, and it worked for me. Just smack it, shake it, and let it sit for at least 3-4 hours. Then make sure you airiate the wort really well before adding the yeast.
Töpperwein Brewery

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Old 11-25-2006, 02:28 PM   #3
Blender's Avatar
Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts

You will likely be OK with just the smack pack but in the future plan ahead to make a starter because it will help the fermentation process. Aeration is definately essential for yeast health and good fermentation. If you are doing a partial boil there are a number of ways to aerate. Some people shake the cooled wort, you can use a wire whip to stir it up,you could pour it back and forth from kettle to pail. Here are a couple of threads on processes. Remember to only aerate after the wort is boiled and cooled. http://homebrewtalk.com/showthread.p...light=aeration


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Old 11-26-2006, 12:34 AM   #4
dantodd's Avatar
Oct 2006
San Carlos, CA
Posts: 1,172
Liked 11 Times on 9 Posts

Having a couple packs of dry yeast on hand is a good idea for those brewing sessions when you don't have time to make a starter.

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Old 12-01-2006, 02:41 AM   #5
Aug 2006
Ottawa, ON
Posts: 162

I think aeration is the one of the most important things in brewing. If you don't aerate adequately, yeast will not ferment and you can't add oxygen later, unlike more yeast. I learned the hard way, after tossing a 40 dollar batch of beer down the drain.

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Old 12-01-2006, 06:01 AM   #6
Feb 2006
Posts: 44

I've used 1388 for seven batches, and it has proven to be a strong fermenter without a starter. The last batch had full krausen with foam streaming out the blow-off tube in about 12 hrs, and all previous batches were about the same.

However, after my last brew day, in which I used a starter for 1762 (Belgian Abbey Yeast II), I will now make a starter with all future batches.
Primary:Blonde Ale III
Secondary:Strong Golden III
Bottled:Trippel Ale, Dubbel Ale, Saison, Belgian Blonde, Belgian Strong Golden, Belgian Orange, Belgian Ardennes, Trappist Ale, Belgian Strong Golden II, Belgian Blonde II, Belgian Orange II, Dubbel Ale II
On Deck:Belgian Orange III

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