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Old 09-30-2012, 02:35 AM   #11
scottab
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Quote:
Originally Posted by nukebrewer

This statement doesn't make any sense to me. How can the beer be fermenting before the yeast is pitched.

To answer the OP's question, I once had take off in less than hour with a healthy starter.*

*Yes, I see the irony of that answer.
I had a little trouble understanding that one too... i think that maybe if you have a decent sized starter that is technically fermenting before you pitch... idk


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Old 09-30-2012, 02:38 AM   #12
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My high gravity wheat had about a half inch of krausen and bubbling within 2 hrs - assisted by a healthy 1G starter. WLP300 took it from 1.084 to 1.012.


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Old 09-30-2012, 03:00 AM   #13
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usually 3-6 hours pitching dry yeast
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Old 09-30-2012, 03:04 AM   #14
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Quote:
Originally Posted by scottab View Post
I had a little trouble understanding that one too... i think that maybe if you have a decent sized starter that is technically fermenting before you pitch... idk
I'm not going to hurt my brain trying to figure it out, haha. I'll just wait for Dougan to explain the statement. I'm sure it has a perfectly logical basis.
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Old 12-11-2012, 04:12 PM   #15
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Had to comment on this thread.

I had the fastest fermentation start I've ever seen this past weekend using 4th generation Nottingham ale yeast.

Beer is a Pale Ale 1.052 OG.

I pitched a 2L starter of washed yeast to my 10.5 gallon batch before I went to sleep that night and 7 hours later when I checked it I had 1/2" of krausen and HEAVY churning within the wort, airlock going nuts! When they say that older generations of yeast are quick they mean it!
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Old 12-11-2012, 04:23 PM   #16
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when i pitch at high krausen, i've had less than 3 hours. when i pitch stored yeast (even if it is a lot) it seems like the lag times are more like 18-24 hours.
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Old 12-11-2012, 04:31 PM   #17
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the first time I used 1007 (also the first time a blow-off was required), it took off in under 3 hours. I was baffled.
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Old 12-11-2012, 04:32 PM   #18
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My most recent batch started bubbling almost immediately. Belgian Tripel with a big starter of WY3787; on brew day, I decanted and then took a couple quarts of extra runnings (boiled/cooled) and pitched it into the starter to give it a head start. Had some definitely activity by the time I pitched into the carboy, which then seriously took off - bubbles within the hour.
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Old 12-11-2012, 05:05 PM   #19
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Don't know for sure...but something less than roughly 7 hours from the time I pitched until I checked it in the morning and there was clear activity .
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Old 12-11-2012, 05:12 PM   #20
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I pitch on yeast cakes often and with a fresh one I usually have activity within an hour. Fun!


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