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Old 02-28-2012, 01:22 PM   #1
msmith92
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Jan 2012
dayton, ohio
Posts: 272
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Does the type of DME matter for a yeast starter?

I plan on using a 2L Flask and light DME for this LakeFront recipe (extract):

O.G: 1.066 READY: 6 WEEKS
12 weeks primary, 2-4 weeks secondary,
12 weeks bottle conditioning
NOTES:
Lakefront recommends a 90-minute boil for this recipe, making the first hop addition with 60 minutes remaining.
KIT INVENTORY:
SPECIALTY GRAIN
--.75 lbs Briess Caramel 60L
--0.5 lbs Belgian Special B
FERMENTABLES
--9.15 lbs Gold malt syrup
HOPS & FLAVORINGS
--1 oz Columbus (60 min)
--0.5 oz Chinook (20 min)
--1 oz Cascade (5 min)
--1 oz Centennial (dry hop 7 days)
--1 oz Chinook (dry hop 7 days)
YEAST
--WYEAST 1056 AMERICAN ALE.



 
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Old 02-28-2012, 01:51 PM   #2
davis119
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Mar 2011
lopatcong, nj
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I read to use light or ultra light dme. So It doesn't affect flavor.



 
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Old 02-28-2012, 02:21 PM   #3
msmith92
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Jan 2012
dayton, ohio
Posts: 272
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Yeah I thought so too. I just wasn't sure if it was standard or if matching the same malt as the recipe was better?

 
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Old 02-28-2012, 03:13 PM   #4
msmith92
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Jan 2012
dayton, ohio
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PS. How is that waldo lake? Is that an NB kit?

 
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Old 02-28-2012, 03:20 PM   #5
optimatored
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Dec 2008
West Hartford
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if you are worried about the 2L starter changing your est. profile then you could cold crash and decant the liquid... then just pitch the yeast slurry on the bottom (keep a little liquid in the flask to get all the yeast).
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Keg1: Saison
Keg2: Altbier
Bottled: RIS

On Deck: IPA, Dunkel, Doppelbock

 
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Old 02-28-2012, 03:49 PM   #6
msmith92
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Jan 2012
dayton, ohio
Posts: 272
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Quote:
Originally Posted by optimatored View Post
if you are worried about the 2L starter changing your est. profile then you could cold crash and decant the liquid... then just pitch the yeast slurry on the bottom (keep a little liquid in the flask to get all the yeast).
Yeah. I've learned that lesson. I'll cold crash for sure this time.

I was mainly wanting to see if there was a standard DME everybody used for their starters or if the type of DME changed per recipe.

 
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Old 02-28-2012, 03:51 PM   #7
optimatored
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Dec 2008
West Hartford
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I use light or extra light ... in a pinch u can get malta goya drink from the supermarket.
__________________
"Beer is living proof that God loves us and wants us to be happy."
-- Benjamin Franklin

Keg1: Saison
Keg2: Altbier
Bottled: RIS

On Deck: IPA, Dunkel, Doppelbock

 
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Old 02-28-2012, 05:40 PM   #8
davis119
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Mar 2011
lopatcong, nj
Posts: 675
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Quote:
Originally Posted by msmith92
PS. How is that waldo lake? Is that an NB kit?

Man that was a while ago I haven't updated my sig..... it was good. Dry hopped it it bit too much tho.....

 
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Old 02-28-2012, 07:34 PM   #9
mewithstewpid
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Jan 2011
Rocky Hill, CT
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I use whatever i have available. Just finished one with wheat DME. but i do cold crash it and decant the vast majority before pitching.

 
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Old 02-28-2012, 07:47 PM   #10
william_shakes_beer
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Oct 2010
Maryland
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Pilsen or light DME. I keep a cannister full on the kitchen countertop right between the sugar and the flour.



 
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