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Old 02-10-2013, 12:03 AM   #1
jmcelher
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Nov 2012
Posts: 32


I didn't have enough time to go to the store. I have wyeast 1214, which did not inflate. Read up that it's a slow yeast and should make a starter.

Took 1 cup water/1 cup of my already done wort 1060. So this starter is 1030ish. Of course I took the precautions of sanitizing. Will wait to pitch into my wort did I mess up or I'm I a genius?



 
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Old 02-10-2013, 12:22 AM   #2
jmcelher
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Nov 2012
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Pretty much did I mess up and need to go buy yeast tomorrow ? Wyeast date is jan 8th. So doesn't seem that bad.



 
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Old 02-10-2013, 12:24 AM   #3
MotorcycleMatt
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Jan 2012
Charleston, SC
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Relax, let the started do its thing and pitch it tomorrow. Of course its always best to have your starter done before hand.

 
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Old 02-10-2013, 12:32 AM   #4
jmcelher
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Nov 2012
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Yup. Should have read up on that yeast. Smack packs made me lazy. Lesson learned.

 
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Old 02-10-2013, 12:59 AM   #5
acidrain
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Jul 2012
Seattle, Washington
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Not ghetto at all... I brewed up a small batch this morning just for starter. It's cheaper than dme, and I can make a bunch and freeze it for next time.
As for steeling a little from your batch because you weren't prepared... well that's just a shame.
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Old 02-10-2013, 04:07 AM   #6
Chrisl77
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Mar 2011
Jackson, New Jersey
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I make my starter wort from scratch all the time I have one of these that I use with a 1 gallon paint strainer.
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Old 02-10-2013, 04:23 AM   #7
whitehause
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Oct 2011
Fleetwood, Pa
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I usually put another gallon of water in to my mash tun after sparging just to collect for starters. Put it in tupperware containers and freeze. When I need a starter, I pull one out, boil and cool.
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Old 02-10-2013, 04:30 AM   #8
pjkutah12
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Jan 2013
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How many gallons are you fermenting? I don't think 1214 is that slow of a starter if pitched properly. You probably won't create any more yeast with the 1 cup thing so I would just pitch it. It doesn't need to inflate. You would need a 2L starter with 1 smack pack to properly pitch 5 gallons. Since you are using a Belgian strain then stressing the yeast by under pitching might produce some of the flavors you are looking for. I would pitch it as is and let the yeast do its thing. Just prepare for the phenolic/Banana profile this yeast is known to produce so monitor your fermentation temps to get what you want.



 
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