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Old 11-15-2010, 05:18 AM   #1
Kaz
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May 2010
Amish Country, PA
Posts: 1,064
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Did my first starter about 48 hours ago and pitched into a fresh batch of Belgian Wit (5 gal.) The reason this was my first starter, my vial of WLP400 expired in Aug. 2010. I just want someone to check my method here. I made a starter wort of 1L water and 1 cup light DME with about 1/8 tsp. yeast nutrient. Boiled all this for about 15 mins, cooled to 65F and poured in my vial. This afternoon about an hour before I pitched it, I had a good 2-3 inches of nice foamy kreusen on top and layer of yeast on the bottom. I didn't pay attention to how much yeast was on the bottom. I also didn't decant the the starter beer off the top, I just swirled and poured. Did I do this right or should I be concerned about not having enough yeast cells since this was an older vial? Just curious...TIA

 
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Old 11-15-2010, 05:21 AM   #2

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Originally Posted by Kaz View Post
Did my first starter about 48 hours ago and pitched into a fresh batch of Belgian Wit (5 gal.) The reason this was my first starter, my vial of WLP400 expired in Aug. 2010. I just want someone to check my method here. I made a starter wort of 1L water and 1 cup light DME with about 1/8 tsp. yeast nutrient. Boiled all this for about 15 mins, cooled to 65F and poured in my vial. This afternoon about an hour before I pitched it, I had a good 2-3 inches of nice foamy kreusen on top and layer of yeast on the bottom. I didn't pay attention to how much yeast was on the bottom. I also didn't decant the the starter beer off the top, I just swirled and poured. Did I do this right or should I be concerned about not having enough yeast cells since this was an older vial? Just curious...TIA
That sounds about right. You should be fine.
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Old 11-15-2010, 02:35 PM   #3
DrawTap88
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Jan 2010
Joliet, IL
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If you have Krausen you're good. How often did you stir the starter since getting some oxygen into the starter helps more healthy cells develop.
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Old 11-15-2010, 06:03 PM   #4
Kaz
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May 2010
Amish Country, PA
Posts: 1,064
Liked 22 Times on 20 Posts


I was mostly working right after I made the starter, so it didn't get stirred much...just shook the hell out of it a few times the night I made it. I pitched it into my Wit yesterday evening and had active fermentation going at about 68F this morning, so it must've been good for something. One thing about starters that I find confusing, is the difference in volume. When a recipe says make a 2L starter as opposed to a .5L starter, is this just upping the amount of starter wort and doing one starter, or is it starting with a .5L starter and one vial and re-making it a few times to get to 2L?

 
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Old 11-15-2010, 06:06 PM   #5
DrawTap88
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Jan 2010
Joliet, IL
Posts: 1,066
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Don't quote me on this, but I believe the .5L starter is just to get the yeast active, whereas the 2L starter is to get significant growth.
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