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Old 12-21-2011, 08:07 PM   #1
BrewingBoar
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Dec 2011
Conway, AR
Posts: 42


Hey guys, i have never used liquid yeast before and looking at the paperwork it doesn't say anything about making a starter. So my two questions are: Should i make a starter for the yeast(WLP400)? If i do need to make a starter and i don't have any DME is there another way to go about this?

Thanks



 
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Old 12-21-2011, 08:33 PM   #2
jwalker1140
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Sep 2011
Glendale, CA
Posts: 571
Liked 54 Times on 41 Posts


Can you post the recipe?



 
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Old 12-21-2011, 08:41 PM   #3
brew69er
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Oct 2011
Lenexa, Ks
Posts: 13
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I made this same kit as a partial mash. I can post recipie later tonight. I thought it came out great but must have bottled it to early as it is over carbed. Very drinkable still and I will make this one again!

 
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Old 12-22-2011, 01:03 AM   #4
BrewingBoar
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Dec 2011
Conway, AR
Posts: 42

0.5 lb white wheat
1 lb flaked oats
0.5 lb belgian pilsner malt
0.5 flaked wheat
7lbs of wheat extract
1 oz of cascade hops
and the Blue Moon spice pack

What would be the best temperature for this to ferment at?


 
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Old 12-22-2011, 03:24 AM   #5
BrewingBoar
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Dec 2011
Conway, AR
Posts: 42

Self-Ashamed Bump

 
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Old 12-22-2011, 04:08 AM   #6
HarkinBanks
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Jun 2009
Wayne, PA
Posts: 697
Liked 7 Times on 7 Posts


This is a lower gravity recipe so no need for a starter. Just pour the vial right in I like to ferment this recipe at 65. Comes out nice and clean.

 
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Old 12-22-2011, 04:14 AM   #7
illini0250
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Apr 2010
West of 47
Posts: 11

For the starter, take about 4 oz of the kit lme and boil in 1L water, cool to 70f and use that to start yeast the day before you brew. Pitch the whole thing. If you dont have time to do it, I'd skip the starter.

Temp in mid to high 60's should work well from my memories. Check white labs webpage. I've found it to be a relatively forgiving yeast.

Good luck and .

 
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Old 12-22-2011, 04:16 AM   #8
jjotmo
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Oct 2011
Dewitt, MI
Posts: 110
Liked 1 Times on 1 Posts


I just did one of these, and I did not use a starter. But it did take 4 weeks for the yeast to hit fg. I really like it even though its still carbing I can tell in a few days it will be great you will love it.

 
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Old 12-22-2011, 04:17 AM   #9
jjotmo
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Oct 2011
Dewitt, MI
Posts: 110
Liked 1 Times on 1 Posts


Oh yeah and it fermented around 64-66 degrees that may be why it took so long to finish.

 
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Old 12-22-2011, 04:21 AM   #10
BrewingBoar
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Dec 2011
Conway, AR
Posts: 42

Thanks guys. Hopefully my house will stay under 70 since my fermentation chamber is my new kegerator.




 
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