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Old 01-21-2012, 11:36 PM   #111
JustLooking
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edit: sorry, bad post!

 
Old 01-21-2012, 11:46 PM   #112
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Yeah, that’s just the point. It’s not that simple. I think that’s where Bob was going with this. Best case, a 1/2 liter starter will get you from 100 billion cells to 112 billion. It might proof your yeast, but doesn’t exactly set the bar very high since your average homebrew recipe needs over 200. I could be wrong, but I think he’s saying that you should treat pitching rates the same way you treat other ingredients. With a degree of accuracy. Going through the motions of making a starter without regard to pitch rate might make you feel like you’re doing something useful but it’s no guarantee that you’re going to get better beer.

I’m thinking that Bob’s “best practice” would be to buy or build a stir plate and learn the importance nutrients and oxygen play in making a starter. Until then you have a better shot of getting the proper cell count by direct pitching enough liquid yeast or using dry yeast. It's not being ignorant or lazy. It's using the resources you have available to you at the time to make the best beer possible.
^Fixed that for you. That probably would have prevented this massive communication breakdown between us.

Making a starter is a simple process. Do you agree or not?

 
Old 01-21-2012, 11:48 PM   #113
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Making a starter is a simple process. Do you agree or not?
Yes, but it takes longer than 15 minutes to mix, boil, chill, and pitch. And you really need more than 2 cups of water.

 
Old 01-21-2012, 11:49 PM   #114
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Nice attempt at a back pedal. You posted something stupid and when I call you on it you think that calling me an idiot and a troll will fix it.


I'm not the one quibbling over how long it takes water to boil. I'm not the one claiming I could make a starter in 15 minutes. That all you.
I'm not back peddling...Like I said, I think you're just a troll. And I'm not going to play any more.
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Old 01-21-2012, 11:50 PM   #115
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Yes, but it takes longer than 15 minutes to mix, boil, chill, and pitch. And you really need more than 2 cups of water.
Are you really doing this too?
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Old 01-21-2012, 11:51 PM   #116
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Guys, guys! I've discovered the ultimate in time saving! Quitting homebrewing and buying it at the store! I is genius...

 
Old 01-21-2012, 11:54 PM   #117
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Are you really doing this too?
Well, I don't see how you can bring to a boil, boil for 10 minutes, and chill down to 70*f in an ice bath in 15 minutes....

And, a two cup starter is fine to determine solely if yeast is viable, but if you want the starter to get your yeast count up to recommended pitching rates, it needs to be bigger, and mrmalty.com is a great resource to determine size based on yeast age, pitching rate, aeration, etc...

 
Old 01-21-2012, 11:54 PM   #118
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Originally Posted by AZ_IPA View Post
Yes, but it takes longer than 15 minutes to mix, boil, chill, and pitch. And you really need more than 2 cups of water.
Yes, it definitely takes longer than 15 minutes, no argument there.

As far as the size of the starter is concerned; it depends on your inoculation rate. 2 cups would be fine if you were only inoculating with 25 billion cells.

 
Old 01-21-2012, 11:57 PM   #119
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^Fixed that for you. That probably would have prevented this massive communication breakdown between us.

Making a starter is a simple process. Do you agree or not?
Agreed! Funny how such a small detail could cause so much trouble.

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except for being called and idiot and a troll
how does he get away with that?

 
Old 01-21-2012, 11:58 PM   #120
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Guys, guys! I've discovered the ultimate in time saving! Quitting homebrewing and buying it at the store! I is genius...
Problem is, I started brewing my own because all the grocery store beer in Salt Lake sucks.

 
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