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Old 07-27-2012, 08:38 PM   #161
NuclearRich
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Mar 2010
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When you say bubbling away, you don't mean that you have an airlock on your starter, do you?

In either case, this yeast was the fastest I've had, took off in under 3hrs (i didnt check on it until 3hrs later after pitchign, so who knows how much sooner)


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Old 07-27-2012, 08:58 PM   #162
AGadvocate
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Dec 2011
Albany, NY
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Yeah starter in a 1/2 gallon growler :-) I don't have a stir plate yet, but this always works fine for me. I swirl it every few hours.



 
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Old 07-27-2012, 09:06 PM   #163
NuclearRich
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Mar 2010
Hamden, CT
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When growing yeast, you should not use an airlock. They need an oxygen exchange and once they use up whats in there, it will slow growth. This is why many who make starters use a sanitized piece of foil, loosely draped over the mouth of the jug/flask. just FYI FWIW

Anyway, I am getting ready to bottle mine soon. I am pretty excited to see how it tastes!
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Kegged - English Mild
Bottled - 30th birthday barleywine, caramel gingerbread quad, Caramel Quad/RUMCAKE, Lemongrass Diastasis, 2014 "lambic", eisbock, IIPA, oaked lite, Conan cider
Primary - nadda
Aging - 2015 "lambic", barleywine, wild cider, applejack

 
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Old 07-27-2012, 09:14 PM   #164
AGadvocate
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Dec 2011
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Quote:
Originally Posted by NuclearRich
When growing yeast, you should not use an airlock. They need an oxygen exchange and once they use up whats in there, it will slow growth. This is why many who make starters use a sanitized piece of foil, loosely draped over the mouth of the jug/flask. just FYI FWIW

Anyway, I am getting ready to bottle mine soon. I am pretty excited to see how it tastes!
Thanks for the info:-) ive always hit my FG making starters this way but the oxygen exchange makes sense. Cheers

 
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Old 07-27-2012, 09:18 PM   #165
AGadvocate
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I'm mashed in at 149 right now. Close enough for me ;-P

 
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Old 07-29-2012, 07:40 PM   #166
azscoob
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Quote:
Originally Posted by AGadvocate
I'm mashed in at 149 right now. Close enough for me ;-P
Yup, probably going to be a bad batch then.... what with missing your temp be a degree

Your best option at this point is to see it through, then just send me the beer so I can dispose of it honorably.
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Old 07-30-2012, 02:26 PM   #167
FermentedTed
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Feb 2011
Villa Park, IL
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Brewed this up yesterday... stayed true to the recipe with the exception of subbing EKG for Fuggels and added a little lemon zest with the black pepper addition. The wort smelled great... can't wait to get this into a glass! Oh, and that 3711 is a beast. I forgot to do my starter Friday, and didn't remember until Saturday night... only had about 12-14 hours on the stir plate, but I figured what the hell and pitched it anyway. Crazy activity within 4 hours of pitching, and I had to top off the liquid in the airlock 8 hours after.

Thanks for posting the recipe!
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Old 07-30-2012, 06:16 PM   #168
enrybwerd
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Jun 2012
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After kegging this last Monday, I finally got to taste this beer at full carbonation on Saturday. All I can say is this is quite possibly the best Summer beer I could've chosen to brew, especially in the Texas heat!

I bottled about 18 beers and left the rest on tap for the guys who helped me brew this. Sadly the remaining beer didn't even last four hours, but that should speak volumes of how much this beer is being enjoyed. I stored a six-pack to see how well this beer clears out over the next few months, so I'll try and remember to post another photo when that happens.

Thanks again for posting this recipe - cheers!
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Old 07-30-2012, 06:21 PM   #169
shoreman
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Feb 2012
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Looks like a great beer. I love the french saison yeast - I've made dark and light saisons - cold and hot fermentation and they all turned out spectacular
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Old 07-31-2012, 03:04 AM   #170
azscoob
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Quote:
Originally Posted by shoreman
Looks like a great beer. I love the french saison yeast - I've made dark and light saisons - cold and hot fermentation and they all turned out spectacular
Brew it! Its delish!!!!!


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