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Old 10-12-2012, 06:04 PM   #11
aubiecat
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Dec 2011
Alexander City, Alabama
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Quote:
Originally Posted by Homercidal View Post
I've had good luck just pitching the vial in a smaller gravity beer, but the difference since I started making starters was amazing. They are so easy since I started canning my own starter wort and using a stirplate.
Me too.

 
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Old 10-12-2012, 06:11 PM   #12
Golddiggie
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Dec 2010
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While Mr. Malty is a good site, yeastcalc.com is far better IME/IMO. For one thing, yeastcalc will figure out up to three starter steps for you. So, you can make smaller starters, over more time, to get the cell count you need. Use a stirplate and you can make even smaller starters (compared with not using a stirplate). I have a two step starter planned for next weekend's brew day (the 20th) and then a three step for the following weekend brew day (a BIG barely wine). Using this method I'll get the cell count needed and use less DME in the process.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 10-12-2012, 06:15 PM   #13
aubiecat
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Dec 2011
Alexander City, Alabama
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I love yeastcalc.com. I use it exclusively for the reasons mentioned by Golddiggie.

 
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Old 10-12-2012, 07:56 PM   #14
iYeast
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Mar 2012
San Diego, CA
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Quote:
Originally Posted by TopherM View Post
It is going nuts because it is designed as a high-temp yeast strain, not because it's liquid yeast or of some certain quality point. In fact, it looks like you didn't make a starter with the liquid yeast, so you likely underpitched, and this may not turn out quite as good as if you had used the equivilant chino dry yeast. That liquid vial has about 30 billion viable cells, while a 11.5 gram packet of something like Safale S-05 has 60 billion.

These days, dry yeast is every bit as high quality as liquid yeast, and dry is actually typically a better option for brewers that don't make proper starters.
Viability is very important but you can't forget vitality. If the cells are in poor health their cell walls will be like Swiss cheese. This will prohibit them from controlling the chemicals they produce during fermentation and also reabsorbing them during the rest phase.

 
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Old 10-12-2012, 09:34 PM   #15
Golddiggie
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Dec 2010
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Quote:
Originally Posted by TopherM View Post
These days, dry yeast is every bit as high quality as liquid yeast, and dry is actually typically a better option for brewers that don't make proper starters.
Thing is, the selection/variety of dry yeast doesn't even come close to the liquid [beer] yeast selection. That, alone, is enough to keep me using liquid yeast strains.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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