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Old 03-25-2011, 01:58 AM   #11
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Good to know. I think I was probably confused. Is there a rationale for the 1.04 target? What happens to the yeast if the wort is too high in gravity? Is there a danger if it is too low? I'm still learning and very interested.


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Old 03-25-2011, 02:53 AM   #12
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Yeast's "ideal" environment is 1.04 because it's the ideal level to make their lives comfortable. Cultivating at significantly higher gravity "stresses" the yeast and can cause off-flavors. This is also why you typically don't want to harvest a yeast cake from an RIS or other huge beer; while the resulting yeast is still viable, it's not exactly the strain it started as. This can also happen if you re-use the same batch over and over again; higher gravity simply accelerates the process.

As for cultivating too low, I think a low concentration of sugar will simply be insufficient for the yeast to really get going in; it'll either take too long to get a good slurry, or the yeast will burn off their immediate surroundings and go dormant without getting to the rest of the sugar.


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Old 03-25-2011, 03:07 AM   #13
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So I just took a gravity reading of the runnings I have saved in the fridge and it is actually 1.030 (7.5 Plato Trying to convert)....boil that for a few minutes to get it to 1.040 (10plato).
I know 10 Plato is Ideal but it also depends on what you are trying to do when I go to raise up some yeast from bottle dregs I am going to start about 1.020 (5 plato)
and work my way up...

Anyway took some more runnings tonight and just mixed it with the old stuff!

@redalert- as long as you boil that stuff for 10-15 minutes it will kill anything in it! I keep it in a fridge to help it keep a little better.

@shutup - I agree once you switch to all-grain you don't want to spend extra time and money on DME! I was just collecting some extra one day as the boil was starting and it came to me to save it...you would have thought of it too eventually
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Old 03-28-2011, 09:38 PM   #14
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~Bump?
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Old 03-28-2011, 09:45 PM   #15
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Quote:
Originally Posted by Yooper View Post
It's really important to make your starter at about 1.040 OG or so. You're growing yeast, and you want reproduction. Any higher OG and you may start stressing the yeast. You want to make every thing optimal for yeast reproduction, and definitely DON'T want to simulate your OG. I have some beers that have an OG of 1.090! YOu don't want that in a starter, you want to propagate yeast!

Yoop stole my thunder. You want your starter to be around 1.040. I tend to mash a bit extra on some brewdays and save the extra. Starting with 1.010 starter wort and boiling the hell out of it to bring the gravity up, seems more trouble than it is worht, IMHO.
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Old 03-28-2011, 10:14 PM   #16
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I edited the post because when I took the gravity of the fridge wort it was actually like 1.030...which is perfect...I can boil a quart or two of that to around 1.040 in about 10-15 minutes.

@ Bernie I never took the reading until after posting this and I have been doing it for a couple months now and every time I get an outstanding starter going!
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Old 03-28-2011, 10:31 PM   #17
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I've done this before, it worked fine. I tend to just take a lb of grain, mill it and then throw it in a pot on the stove and do a mini-mash for 30 minutes. If you buy grain in bulk a lb is less than $1, so it's cheap and easy.


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