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Old 11-24-2012, 01:48 AM   #1
Dan_F_30
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Hey,
I bought my brewing supplies for a brew day tomorrow 7 days ago. I just found my vial of WLP 001 in the bag. So it was out at RT for 1 week. It is now in the fridge but will it be ok or should I buy another vial? Thanks yeast friends!

 
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Old 11-24-2012, 01:50 AM   #2
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What temperatures was it left at?? Can't look it up since you have no location showing...
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Old 11-24-2012, 01:59 AM   #3
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I'm gonna go ahead and assume that 1 vial is probably underpitching for the beer you're brewing (unless it's a small batch and/or super low gravity) even if it hadn't been out at room temp a week, and it's a little late to have a starter going for tomorrow. So I'd say either pick up 2 vials (or more depending on what you're brewing), or save yourself the money, postpone brewing a week, and build up a starter from the vial you've got.
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Old 11-24-2012, 02:01 AM   #4
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Making a starter 3-4 days before now would have been better. Then it would have been left out for only a few days. The sooner you start pitching the correct amount of yeast cells the sooner you'll get even better beer. It's just one of the [easy and cheap] things you can do to get far better beer.
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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 11-24-2012, 02:06 AM   #5
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I couldnt agree with this guys more.....I just did my first starter last week for a Hefeweizen...and it was simple and the fermentation took off!

At least for now pitch (2) vials......cause it is to late to test viability before your brew tomorrow...better to spend the extra $6-$8 on extra yeast than to have an issue with a full batch
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Old 11-24-2012, 02:18 AM   #6
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Use Mr. Malty to find out how many vials you need for the batch size and OG. Then get that many (or as close as you can). Be sure to put in the yeast production date (for White Labs, that's 4 months prior to the date on the vial).
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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 11-24-2012, 02:28 AM   #7
Dan_F_30
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Old 11-24-2012, 02:29 AM   #8
Dan_F_30
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70 - 74 degrees. 5 gallon batch

 
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Old 11-24-2012, 02:33 AM   #9
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Quote:
Originally Posted by Dan_F_30 View Post
Pretty much useless since we have no idea where that is. Simple town, state format would be fine. Hell, even knowing what state you're in would have helped.

Quote:
Originally Posted by Dan_F_30 View Post
70 - 74 degrees. 5 gallon batch
Also, not enough info... Estimated OG of the batch planned?? Go to the Mr. Malty site and enter the info there. Then you'll know what you need to get for additional yeast.
__________________
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 11-24-2012, 02:35 AM   #10
Dan_F_30
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Jan 2012
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Thanks guys. No time to make a starter although I'll do that next time. White labs vials have worked well for me with 5 g batches before. I will probably just go buy another vial to be safe....

 
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