First time using liquid yeast - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First time using liquid yeast

Thread Tools
Old 08-13-2012, 05:22 PM   #1
FreshZ's Avatar
Dec 2011
St. Louis, MO
Posts: 334
Liked 6 Times on 6 Posts

I am going to brew this Domaine DuPage Clone pretty soon.

52% 6 12 Vienna Malt
38% 5 0 Munich Malt
5% 0 10 CaraWheat
2% 0 5 Caramunich Malt
2% 0 5 Melanoidin Malt

Batch size: 5.3 gallons
Original Gravity
1.063 / 15.4 Plato
(1.056 to 1.065)
Final Gravity
1.018 / 4.6 Plato
(1.015 to 1.019)

boil 60 mins 0.2 Northern Brewer 9.0
boil 25 mins 0.75 Mt. Hood 6.5
boil 10 mins 1.0 Mt. Hood 6.5
Boil: 5.5 avg gallons for 60 minutes
24.6 IBU / 2 HBU
ƒ: Tinseth
White Labs French Ale (WLP072)

With an OG of 1.063 (if I hit it) do I need to make a starter? How big? How many days in advance? Any other suggestions for a liquid test virgin?
Primary: Nothing
Primary: Nothing
Secondary: MVP (Manly Vanilla Porter),
Bottled: Cali Common, I.P.K., CTZ SMaSH yeast experiment, FUBAR IPA, Barleywine, Columbus Day Milk Stout, Narwhal ESB...
On Deck: Domaine DuPage clone, Heady Topper clone, Oaked Imp. Stout

Reply With Quote
Old 08-13-2012, 05:30 PM   #2
rwinzing's Avatar
Jun 2009
Bordentown, NJ
Posts: 453
Liked 6 Times on 6 Posts

I would use a starter. Using Beersmith it suggests around 850ML starter if you use a stir plate. If not then you would need about a 1.4 L starter I usually make mine 36-48 hours a head of time. But have done it as little as 18-24 hours with good results.

Always a good idea to make a starter for liquid yeast.
Friendly Acres Brewing

Reply With Quote
Old 08-13-2012, 07:15 PM   #3
Dec 2011
Granger, IN
Posts: 384
Liked 35 Times on 31 Posts

I would make a starter if I was using liquid yeast no matter what the OG.

Reply With Quote
Old 08-13-2012, 07:23 PM   #4
Pie_Man's Avatar
Aug 2011
Gainesville, FL
Posts: 1,372
Liked 138 Times on 130 Posts

Yes, I would make a starter. I'd use or to determine the starter size. I like to give my starters two days, then I chill, decant, then pitch the yeast slurry. The dacanting step is optional, many just pitch the whole thing.

Reply With Quote
Thread Tools

Forum Jump