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Old 10-09-2011, 02:29 PM   #11
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Originally Posted by Piratwolf View Post
That sounds amazing, drkaeppel. I'm planning my first BDS and would welcome any tips. I'm thinking wlp500 also for the dark fruits. Did you pitch one vial or more? Starter? If so, what size?

Thanks for any advice you all can give.
I used Mr. Malty as guidance for making a starter. Being a high gravity beer, I'm sure it needed it. The starter ended up being something like 2.3 L if I remember correctly.

EDIT: Hah...So I just checked the starter calculator on the Mr. Malty website and apparantly I underpitched by quite a lot. I only used 1 vial of WLP500, so my starter SHOULD have been 5.86L. The beer still seems to be doing quite well. It's currently bottle conditioning till late December or so.


"Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life." -Anonymous
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Old 10-09-2011, 02:53 PM   #12
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I prefer 550 and 530. I actually just did a side by side, where I split a batch and used 5 different yeasts in different fermentors. I thought I preferred 550, but I could not really be sure until I did a side by side. Two of 5 yeasts were 500 and 550. I am not a huge fruity/banana beer fan, I lean towards a more spicy character. Here is the post on it if anyone is interested.
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