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Old 01-14-2013, 02:40 AM   #1
Jan 2009
Columbus Ohio
Posts: 12
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Pretty much every opinion I read states that starters are always recommended. Many say they're necessary to achieve proper fermentation quick enough on beers 1.060 OG and higher. Knowing this, why doesn't Wyeast or White Labs put more than 100 billion cells in their packages?

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Old 01-14-2013, 03:04 AM   #2
Jul 2012
Posts: 23
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I've always wondered this too. It's kind of annoying but oh well.

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Old 01-14-2013, 03:07 AM   #3
Nov 2012
Merrimack, New Hampshire
Posts: 616
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Originally Posted by brewmaster_cpa View Post
i've always wondered this too. It's kind of annoying but oh well.

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Old 01-14-2013, 03:12 AM   #4
Feb 2012
Pittsburgh, Pa
Posts: 654
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one word... money
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty

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Old 01-14-2013, 03:23 AM   #5
kh54s10's Avatar
Aug 2011
Tiverton, Rhode Island
Posts: 11,659
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Originally Posted by CityOChampBrew View Post
one word... money

This would be my guess also.

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Old 01-14-2013, 03:30 AM   #6
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Apr 2011
Arlington (DC), VA
Posts: 13,506
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Money is one possibility. I'd also wonder if maybe it has something to do with being able to A) guarantee the cell count and B) guarantee viability.

And in reality, a starter would be necessary at a much lower gravity than 1.060. Unless your gravity is 1.028 or below, and your yeast is 96% viable (basically less than a few days old, it'll spend more than that in transit to the LHBS most of the time), you're going to need some form of starter for a 5 gallon batch if you want an optimal pitch rate. That said, if I'm brewing a beer 1.035 or below, I generally don't make a starter unless the yeast is fairly old. Anything else, I do.
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