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Old 07-20-2010, 09:17 PM   #1
NBABUCKS1
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May 2010
Kodiak, AK
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So I washed a week ago and my yeast has been sitting in maison jars in my fridge since.

I want to brew now and don't feel like making a starter.

I will decant the water/beer off slurry, warm to roo temp and pitch.


I know I should make a starter, but I feel with the small amount time I'll be fine.

If it doesn't take in 48 hours, I can always pitch the packet of us-05 I have. And fwiw it came from a US-05 yeast cake.

Thoughts?

 
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Old 07-20-2010, 10:15 PM   #2
engmech
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Jun 2010
mountain home
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Obviously a starter would be best, but i have done the same before without any negative effects. Brew On!
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Old 07-20-2010, 11:05 PM   #3
ReverseApacheMaster
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With underpitching you not only risk off flavors, but a stuck fermentation. A stuck or slow fermentation risks an infection. You might be ok, but you are increasing the risk of several things you don't want to happen. That's a lot of unnecessary risk that can be avoided by taking the extra step of making a starter.

 
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Old 07-20-2010, 11:09 PM   #4
ThickHead
 
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Oct 2008
Atlanta, GA
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Yeast "watching?" That must be a bit like watching paint dry innit?

I think you'll be fine either way. I have really been paying attention to my pitch rates lately and I truly believe that the quality of my beer has improved as a result. Fwiw...

 
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Old 07-21-2010, 03:28 AM   #5
NBABUCKS1
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May 2010
Kodiak, AK
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pitched....no activity after 3 hours...When do I hit the panic button?

 
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Old 07-21-2010, 03:31 AM   #6
BadgerBrewer
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Jun 2009
McKinney, TX
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3 hours? man...wait at least 3 days and then push the panic button. You should be fine provided your santitation/washing methods were sound
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Old 07-21-2010, 06:47 AM   #7
michael.berta
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May 2007
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If the OP pitched enough yeast a starter wouldn't really be needed. Since he didn't say how much yeast he pitched, what kind of yeast it was or the OG of the wort he pitched it into we don't really know if he under pitched or not...

 
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Old 07-21-2010, 08:04 AM   #8
NBABUCKS1
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May 2010
Kodiak, AK
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ha...I know I'm over reacting. After using US-05 and pitching on yeast cakes for the past year I"m used to having yeast take off within hours...

I remember my first couple of brews where I used smack packs and those had a 24 hour lag time....

I just can't remember having lag time!

 
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Old 07-22-2010, 08:15 PM   #9
NBABUCKS1
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May 2010
Kodiak, AK
Posts: 88

So..no activity about 38 hours later.

I'm rehydrating some us-05 right now.

Quick question: Do I Reaerate the wort with some vigerous shaking or just pitch as is?

 
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Old 07-22-2010, 09:34 PM   #10
SumnerH
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Feb 2009
Alexandria, VA, USA
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Quote:
Originally Posted by michael.berta View Post
If the OP pitched enough yeast a starter wouldn't really be needed. Since he didn't say how much yeast he pitched, what kind of yeast it was or the OG of the wort he pitched it into we don't really know if he under pitched or not...
He said it was a mason jar of washed yeast (not slurry, but washed); that's almost certainly a massive underpitch...

Quote:
Originally Posted by NBABUCKS1 View Post
ha...I know I'm over reacting. After using US-05 and pitching on yeast cakes for the past year I"m used to having yeast take off within hours...
...a full yeast cake, on the other hand, is a pretty big overpitch.
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