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Old 05-29-2012, 10:02 PM   #1
lowtones84
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Oct 2011
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About what size starter should I pitch for a 6 gallon, 1.055ish batch of Saison that I'm brewing this weekend? Considering it's a Saison, I -want- to under pitch and stress the yeast.

Thoughts? Opinions?

Thanks!



 
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Old 05-29-2012, 10:06 PM   #2
Copbrew133
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Wyeast, wlp, or dry?


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Old 05-29-2012, 10:12 PM   #3
lowtones84
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Quote:
Originally Posted by Copbrew133 View Post
Wyeast, wlp, or dry?

House strain, WLP Saison II + Dupont strain theoretically.

 
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Old 05-29-2012, 10:59 PM   #4
Copbrew133
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It's under 1.060 so unless the yeast has extremely viability Issues a starter probably isn't necessary since the aim is to under pitch anyway. If its in the vial the date should give an idea of viability & cell count. If it's harvested yeast I would like to know as well as I haven't started doing that yet in my processes.
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Old 05-29-2012, 11:20 PM   #5
Sulli
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My question is; how much do you need to underpitch by, to produce the flavor profile you want? 10%, 30%, 50%?

Anybody have a good rule of thumb for this?

Is there even any good data available?

 
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Old 05-30-2012, 12:01 AM   #6
lowtones84
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Quote:
Originally Posted by Copbrew133 View Post
It's under 1.060 so unless the yeast has extremely viability Issues a starter probably isn't necessary since the aim is to under pitch anyway. If its in the vial the date should give an idea of viability & cell count. If it's harvested yeast I would like to know as well as I haven't started doing that yet in my processes.
Yeah, it's harvested from a bottle of my last saison. Right now I have it stepped up to about 800 mL, wondering if this will be enough. Certainly -looks- like more than comes in a vial, but it could be less densely packed, I dunno.

 
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Old 05-30-2012, 05:52 AM   #7
DannPM
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http://www.mrmalty.com/calc/calc.html

adjusting with temps for additional esters and phenols is much more effective than under pitching, from my experience.
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Old 05-30-2012, 01:09 PM   #8
planetscott
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Yeah.....Poor yeast health can produce more unwanted off flavors. Go with a strong yeast and let it do it's job. Play with the temperature to achieve the unique Saison flavors. I ferment mine in the garage in the high 80's to low 90's.


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