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Old 08-16-2012, 07:59 PM   #11
Malticulous
 
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You really don't want to pitch a lager at 70F. It's best in fermentation range or lower. I don't even pitch my ales that high.
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Old 08-16-2012, 08:49 PM   #12
BuddyWeiser
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Quote:
Originally Posted by Malticulous View Post
You really don't want to pitch a lager at 70F. It's best in fermentation range or lower. I don't even pitch my ales that high.
Okay. I'll just have to store the wort until it cools down enough. If I time it right, then I can pitch right when the wort gets at or very near the same temp as the starter (which should be 50ish deg).

Does it make a difference if the beer is ever so slightly cooled or warmed up after pitching? Or is there anything else related to lager starters/pitching that I should be aware of?
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Old 08-21-2012, 02:55 PM   #13
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After adding the wort to the fermenter, I put it into my temp controlled fridge. Pitched about 6 hours later when the wort was 50-53 deg. That was yesterday morning. This morning I have krausen! Thank you everyone for all the help!

To recap, I started with only 0.5L starter using one vial of WLP800. The next day I added 2 more liters of wort and another vial. I used foil over the top of a big bottle for the starter, and kept it in the fermentation fridge to keep a consistent 50ish temp. I aerated the starter occassionally by stiring/shaking/swirling the bottle. The starter still had krausen when I was ready to pitch so I dumped the whole thing in.
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Old 12-06-2012, 04:00 PM   #14
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Originally Posted by zeekage View Post
I like this one too since it let's you do stepped starters to avoid having to do a big 5L one all at once if you want. The same can be accomplished with MrMalty but this one is just easeir. http://yeastcalc.com/
Thanks for posting this!

We'll be making a bock and I've been racking my brain (does that mean I've been siphoning off gray matter?) over starter sizes. This calculator is so much better than Mr. Malty since it provides added steps.
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