Wyeast 1388 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > Wyeast 1388

Reply
 
Thread Tools
Old 11-25-2006, 10:53 AM   #1
Adnic69
Recipes 
 
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?

Adam



 
Reply With Quote
Old 11-25-2006, 01:47 PM   #2
JnJ
Recipes 
 
Feb 2006
San Antonio, Texas
Posts: 823
Liked 4 Times on 4 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

 
Reply With Quote
Old 11-25-2006, 02:28 PM   #3
Blender
 
Blender's Avatar
Recipes 
 
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

http://homebrewtalk.com/showthread.p...light=aeration
__________________
Gary

 
Reply With Quote
Old 11-26-2006, 12:34 AM   #4
dantodd
 
dantodd's Avatar
Recipes 
 
Oct 2006
San Carlos, CA
Posts: 1,158
Liked 10 Times on 8 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.

 
Reply With Quote
Old 12-01-2006, 02:41 AM   #5
grnich
Recipes 
 
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.

 
Reply With Quote
Old 12-01-2006, 06:01 AM   #6
MarkUsBrew
Recipes 
 
Feb 2006
Pennsylvania
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

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Who Has Experience With Wyeast 1388 - Belgian Strong Ale? CaptYesterday Fermentation & Yeast 36 02-04-2016 11:45 PM
Wyeast 1388 - Belgian Strong Ale steelerguy Recipes/Ingredients 1 02-21-2009 01:24 PM
Curious behavior with Wyeast 1388 gxm Recipes/Ingredients 4 10-21-2008 03:43 PM
Anyone Use Wyeast 1388??? jcb317 Recipes/Ingredients 1 09-24-2008 10:32 PM
Floccin' Wyeast 1388 JeffNYC Recipes/Ingredients 1 07-09-2006 12:28 PM


Forum Jump