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Old 04-05-2007, 08:21 PM   #1
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I just got a whole quart of fresh WLP005 from a local brewmaster. Puled right from his conical. He says its the first generation of this batch, which is awesome, and that it's very healthy right now. Here's what I'm wondering---if I put it in my fridge until I brew on Sunday, should I worry about making a starter? I know, a quart of slurry is alot of yeast cells, but...?


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Old 04-05-2007, 08:22 PM   #2
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you lucky sonofa.......


yea it should be fine



 
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Old 04-05-2007, 08:33 PM   #3
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Quote:
Originally Posted by Chimone
you lucky sonofa.......


yea it should be fine
That's what I'm thinking. Should be the perfect strain for my PacGem Bitter. I also think my friend is gonna use some of it to inoculate his mead, at least to start it out. I've never made mead before, but he has. I still don't trust british ale yeast in mead, though. But it's his deal, not mine.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 04-05-2007, 09:59 PM   #4
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I suspect a cup of slurry will be plenty.
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Old 04-05-2007, 10:33 PM   #5
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I'd be saving off a few (or more) vials. That's enough yeast to keep you brewing bitters, pale ales, porters and "browns" for a lifetime.

 
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Old 04-06-2007, 12:53 AM   #6
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That is one of my favorite strains. You lucky dog!

I'd say jst pitching the existing slurry would be great. Do it cold too.
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Old 04-06-2007, 01:10 AM   #7
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Quote:
Originally Posted by Evan!
I just got a whole quart of fresh WLP005 from a local brewmaster. Puled right from his conical. He says its the first generation of this batch, which is awesome, and that it's very healthy right now. Here's what I'm wondering---if I put it in my fridge until I brew on Sunday, should I worry about making a starter? I know, a quart of slurry is alot of yeast cells, but...?
Geez, you and your awesome brewmaster stories. Always making the great yeast scores.
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Old 04-06-2007, 02:23 AM   #8
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Well, THAT much yeast could result in a few things. First, a very fast fermentation will result in a fusel-y, estery beer. Depending on what you want, this may or may not be suitable. But UNDER-Pitching will cause a lag time that could make the fermentation infected with bacteria or wild yeast. I cant tell you how much exactly, but Im sure one does NOT want a quart to pitch.
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Old 04-06-2007, 02:47 AM   #9
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Better to overpitch than underpitch. I'd still only pitch half of your container. That will do just nicely!
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Old 04-06-2007, 03:50 AM   #10
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I was thinking you should let it warm up to room temp while you are brewing the wort.
You definitely won't need a starter and, oh by the way, be ready for that thing to take off like a rocket.


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