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Old 02-06-2011, 12:05 AM   #1
Feb 2011
Ellington, CT
Posts: 1

Yes, first post. I lurk.

So Im making my 3rd beer and I wanted to try some new things. Im tired of doing kits and just wanted to experiment. I really like AIPAs so I wanted to try brewing my own, with a recipe I pieced together from beers that I enjoy. I usually use Wyeast 1056, but I decided to see how the 1272 strand is. Its comparable to the 1056, just has a different ester profile; being more tart/nutty at higher temps, and cleaner and citrusy at lower fermentation temps. Anyhow, the OG of the wort I just transfered to my primary was 1.071. I made a yeast starter 2 days in advance with 2 cups of water and 1/2 cup of DME, holding it just below 80 degrees Fahrenheit to promote a very active culture. The owner of my LHBS said the yeast would have no problem fermenting a batch at that gravity-- yet the back of the smackpack says max is 1.060. Im worried I wont hit my FG with this strain. Am I just worrying? Should I just relax and just drink a home brew?



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Old 02-06-2011, 12:17 AM   #2
Dec 2009
Raleigh, NC
Posts: 641
Liked 13 Times on 11 Posts

The max of 1.060 is for if you choose not to make a starter. You're fine.

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Old 02-06-2011, 12:20 AM   #3
Mar 2010
New Jersey
Posts: 740
Liked 4 Times on 3 Posts

Just relax, 1272 will do fine at that OG. I think a bigger starter would be a good idea in the future. 1/2 lb of DME in 2 qts for instance. One thing with 1272, what for the head fake. It will look like the krausen has peaked, but then a day later, it will blow off. Great yeast.

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Old 02-06-2011, 12:27 AM   #4
davesrose's Avatar
Mar 2008
Atlanta, GA
Posts: 967
Liked 10 Times on 7 Posts

Seems like you're still in the ballpark. Lower cell counts only "count" if the beer doesn't attenuate out enough: taking longer to attenuate doesn't have too much effect. RDWHAHB!
On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Conditioning:Baltic Porter
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA

"One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd

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Old 02-06-2011, 12:36 AM   #5
May 2010
Leadville, CO
Posts: 557
Liked 14 Times on 13 Posts

Originally Posted by CLeSure View Post
2 cups of water and 1/2 cup of DME
That's a very small, very high-gravity starter. The general rule of thumb is 100 g of DME (about 5/8 cup, although volume measurements are notoriously inaccurate) per liter/quart of starter. To get to standard pitching rates for 5 gallons of 1.071 ale, you'd be looking at a 1-3 liter starter, depending on how it was handled.

Check out www.mrmalty.com for starter info and the calculator.

I bet you'll enjoy the 1272 though. That's my go-to ale yeast.
Originally Posted by monty3777 View Post
squeeze your sack like it owes you money.

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