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Old 06-26-2012, 06:57 PM   #11
chwayock
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Feb 2012
Columbia, MD
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Quote:
Originally Posted by TimTrone

Still normal. Its super slow to start, but when it gets going it goes nuts. It took my last BDS from 1.12 to 1.011 in about 1 week.
How long before you were bubbling??


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Old 06-26-2012, 07:01 PM   #12
maida7
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Nov 2009
Asheville, NC
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I've never had a long lag time with this yeast. But I always pitch a big active starter. No chilling and decanting. I pitch the starter at high krausen and at fermentation temps.



 
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Old 06-26-2012, 09:59 PM   #13
TimTrone
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Feb 2012
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Quote:
Originally Posted by maida7
I've never had a long lag time with this yeast. But I always pitch a big active starter. No chilling and decanting. I pitch the starter at high krausen and at fermentation temps.
That's why. I decant almost every starter.

I wouldn't even start to worry until you get to the 72 hour mark. What temp do you have it at?

 
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Old 06-27-2012, 02:18 AM   #14
chwayock
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Feb 2012
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Quote:
Originally Posted by TimTrone

That's why. I decant almost every starter.

I wouldn't even start to worry until you get to the 72 hour mark. What temp do you have it at?
It's cooking now. 75
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Old 06-27-2012, 12:37 PM   #15
TimTrone
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Feb 2012
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Quote:
Originally Posted by chwayock

It's cooking now. 75
Slowly lower that to 68-70 for 2 days or so, and then let it warm up on its own. 75 is a little warm to start with that yeast. IMO the best flavor come from starting at 68 and ending at 78.



 
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