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Old 08-22-2010, 02:54 PM   #1
aeonderdonk
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So, I am brewing my first lager and I neglected to make a starter in advance because I didn't have any DME and didn't feel like driving 45 minutes each way to the LHBS. Instead I am making a starter by brewing 6 gal instead of 5.

I took 2Q from the brew and am using that to make a starter using a smackpack at 60F. I'm planning on pitching at high krausen (~3 days from now).

In the mean time I have the wort in the fridge chilling with an airlock waiting for the starter to be ready.

Will this be ok? I've never waited DAYS after brewing to pitch and this being my first lager has me a bit paranoid.

 
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Old 08-22-2010, 03:02 PM   #2
AlbuquerqueJoe
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Should be fine. The sooner you pitch after brewing the better, but as long as you have it in the fridge and closed up tight it should be good to go!

 
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Old 08-22-2010, 03:03 PM   #3
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Well if you were careful with your sanitization regimine and didn't violate the integrity of the airlock duing that time, you might be fine. It's not an ideal situation, but our beer usually turns out ok despite the boneheaded moves we sometimes make.
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Old 08-23-2010, 03:41 PM   #4
aeonderdonk
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So I smacked the smack pack and left it for ~12 hours at 60F. It was sorta swollen so I pitched it into the starter (also 60F). Hopefully it will take off in the next day or two.

Anyone else with similar experience to this have any advice?

Trying to be patient but this is my first experiment with cold starters and am somewhat on edge about it.

 
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Old 08-23-2010, 04:23 PM   #5
ArtVandelay
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What size (OG) is it? Unless you are making something huge, you probably would have been better off just underpitching with the vial you had.

edit: I see its a lager. In that case you really should have a starter. That being said, I probably still would have just underpitched it

 
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Old 08-23-2010, 04:57 PM   #6
strat_thru_marshall
 
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Pitch the starter after 18-24 hours. No need to wait 3 days. After 24 hours the yeast have done all the multiplying that they are going to do. Waiting additional time will not give you any more yeast, it will just cause your starter to begin to ferment out...which it can do with the rest of the wort.

 
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Old 08-23-2010, 05:12 PM   #7
aeonderdonk
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Sooooooo, despite an underinflated smack pack and no visible signs of fermentation (krausen or otherwise) I should pitch it tonight (24 hours from pitching smackpack into starter)?

I've been hearing pitch at high krausen which for a cold starter can be anywhere from 2-3 days.

 
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Old 08-23-2010, 05:32 PM   #8
KyleWolf
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In reality, while a smackpack should have a starter made, it by no means requires one (I have used smack packs straight out of the package, they are perfectly fine). They take about 48 hrs to really starting bubbling.

I personally say the risk of contamination due to 3 days just sitting there is the great evil. Just toss it all in now. But that is simply what I would do.
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Old 08-23-2010, 05:45 PM   #9
bja
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Quote:
Originally Posted by aeonderdonk View Post
Sooooooo, despite an underinflated smack pack and no visible signs of fermentation (krausen or otherwise) I should pitch it tonight (24 hours from pitching smackpack into starter)?
Yes, you won't gain anything by waiting longer.

 
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Old 08-23-2010, 05:57 PM   #10
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Quote:
Originally Posted by aeonderdonk View Post
Sooooooo, despite an underinflated smack pack and no visible signs of fermentation (krausen or otherwise) I should pitch it tonight (24 hours from pitching smackpack into starter)?
Yes. Thats what I would do.

The whole point of a starter is to get your yeast to multiply so you are pitching the proper amount. After 24 hours they stop multiplying and start fermentation.

 
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