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Old 12-28-2011, 06:19 PM   #11
unionrdr
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With mid gravity ales,the 3lbs of DME I added to my recipes helps alot. I use half the DME in the boil for hop additions,the rest at flame out with all the LME. Def cleaner flavors & lighter colors. So replacing some of the LME with DME,& most or all of the sugars with DME,makes better beer for me. Partial mash is next up...


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Old 12-28-2011, 06:30 PM   #12
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No, I meant what I said. If you start running the numbers in MR Malty, the first gravity of a beer where you actually having it say that it requires MORE than a single tube or smack pack of yeast is 1.030....SO if a beer is below that you don't need one. BUT at 1.030 or above a starter, EVEN A SMALL ONE is needed.

Especially if it's not a brand new packet of yeast.

Others may advise differently...but I go by what I say.....
yeah, i'd never brew anything without a starter if i'm using liquid yeast. seems almost silly to risk under pitching or unhealthy yeast, IMO.


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Old 12-28-2011, 06:38 PM   #13
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yeah, i'd never brew anything without a starter if i'm using liquid yeast. seems almost silly to risk under pitching or unhealthy yeast, IMO.
Yup and also don't forget the other reason I recommend folks make starters with liquid yeast, REGARDLESS of the gravity of the beer. PEACE OF MIND. They make a starter, they see that the yeast is viable, and they don't start an "Is my yeast dead" thread.....
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Old 12-28-2011, 06:42 PM   #14
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Yup and also don't forget the other reason I recommend folks make starters with liquid yeast, REGARDLESS of the gravity of the beer. PEACE OF MIND. They make a starter, they see that the yeast is viable, and they don't start an "Is my yeast dead" thread.....
that too. that especially applies to those who mail order, even fresh healthy yeast can get mishandled. it's nice to see the yeast kick off in a starter before it goes into wort that took time and effort to create.
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Old 12-28-2011, 06:57 PM   #15
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My 1.020 problems went away when I started controlling temps and cell count (making starters).
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Old 12-29-2011, 03:39 PM   #16
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Thanks for all the info. I appreciate it.


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