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Old 12-11-2012, 05:37 AM   #1
kirbykollege
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Sep 2012
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I brewed using my first liquid yeast (wyeast Leuven pale) without a starter. Bubbled moderately for about 9 days and left me with only an inch in trub, which is unusual for me. I'm sure that using a starter is much more effective, but could my batch suffer from not doing so? What are the proven effects if not? Thanks

 
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Old 12-11-2012, 05:48 AM   #2
Bricks41
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The trub layer cannot be readily used as a measure on how well the yeast performed. You may not have transferred as much cold/hot break into the fermenter, maybe you didn't use as many hops, etc.

What did you brew, what was the grain and hop bill, batch type, OG, etc.?

 
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Old 12-11-2012, 09:24 AM   #3
Pratzie
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Most importantly what was the OG and how did the bag puff up after ur smacked it?
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Old 12-11-2012, 03:20 PM   #4
kirbykollege
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"Le petite Orange" was the brew. OG was 1.060 (supposed to be less, but I only did 4 gal to raise it) and the bag swelled up nicely.

 
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Old 12-11-2012, 03:53 PM   #5
ludomonster
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Wyeast contents that you should not need a starter. Mr malty contents that you would need about 167 billion cells. You're probably OK.

If you have a lot of diacetyl, fusel alchohols, esters, sulphur, or if your FG is higher than what you expect, consider using a starter. Since there is some disagreement about the pitching rate, you may find some diacetyl, fusel alchohols, esters, and sulphur; however, this will probably not be enough to ruin your beer. If you want the beer to be cleaner, pitch with a starter next time. Temperature control and aeration are also a factor.
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