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Old 06-21-2012, 02:27 PM   #11
wsender
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May 2011
Rochester, NY
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Alright, thanks for all the help; I really do appreciate it.

One last question though. When I'm doing the initial step up, three steps starting at 1020 to 1040, how long should I do each step. I will be using a stir plate.

 
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Old 06-21-2012, 02:40 PM   #12
LLBeanJ
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Feb 2012
Windsor, CO
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With a stir plate, you want to go 24 hours max or you risk stressing the yeast. The exeption to that would be on the first step with older yeast where it may take an extra day or three to wake them up from their long slumber. After you have done a few starters, you'll be able to look at the color of the wort and tell when it's gone long enough, as it will have turned from a translucent brown to a creamy tan.

 
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Old 06-21-2012, 03:37 PM   #13
pabloj13
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Dec 2011
Durham, NC
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Quote:
Originally Posted by wsender View Post
Alright, thanks for all the help; I really do appreciate it.

One last question though. When I'm doing the initial step up, three steps starting at 1020 to 1040, how long should I do each step. I will be using a stir plate.
I tend to not use a plate for the first step. The yeast are very fragile and stressed. Plus it really helps to be able to see the activity when a little teensy tiny krausen forms and you can see the very thin yeast layer at the bottom grow. Once you're past that step, go ahead and throw it on the stir plate. Keep in mind that first step can take a while in some cases.
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