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Old 03-16-2011, 03:58 AM   #1
BeerBrods22
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Jan 2011
Superior, WI
Posts: 61
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So I have a few questions for on my first yeast starters...

I am Brewing:
The Number Eight (Belgium) OG 1.084 -Smack Pack: WYEAST 1762 BELGIAN ABBEY II.
Peat Somked Porter OG 1.062 Washed Yeast 1056 from 2-20-11

1) How early should I get the starter going? (I would like to brew on Saturday)

2) Am I fine to do this without a stir plate? (I was thinkning of growlers)

3) I was planing on 1 cup-ish DME for a 2L starter... Is that right?

Any other suggestions...?

 
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Old 03-16-2011, 04:36 AM   #2
theredben
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Dec 2010
Langley, BC
Posts: 934
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1) Today or tomorrow, just throw it in the fridge when the fermentation is over.

2) Yes, shake it every few hours if you are home to squeeze a few more yeast cells in there if you can.

3) Sounds about right.

 
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Old 03-16-2011, 04:42 AM   #3
BeerBrods22
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Jan 2011
Superior, WI
Posts: 61
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1) really, back in the frig to go dormant?

Next question...
4) how much of the yeast I washed? (I have 2 pint jars)

5) can I make too big of a starter/or pitch too much yeast?

 
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Old 03-17-2011, 12:38 AM   #4
theredben
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Dec 2010
Langley, BC
Posts: 934
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1) When the starter is finished fermenting you just throw it in the fridge until brewday. That way you can decant the liquid off of the starter.

4) http://www.mrmalty.com/calc/calc.html

5) The only thing wrong with too big of a starter is that you may not get quite as much estery flavour as you hoped. Many flavour compounds are a result of cell division and pitching too high leads to a slightly less flavourful beer.

 
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