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Old 08-05-2013, 11:49 AM   #1
ja09
 
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Just wondering opinions if 12 hours is enough time on a stir plate? Yeast is wlp001 that's apparently only 60% viable. Beer is an APA at 1.056, will be pitching all 1.2L tonight. Thanks

 
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Old 08-05-2013, 12:06 PM   #2
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12 hours probably isn't ideal but I'd say 12 hours is way better than none at all. It will at least get the yeast active somewhat before you pitch.

Just my .02
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Old 08-05-2013, 12:14 PM   #3
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Quote:
Originally Posted by zima_182 View Post
12 hours probably isn't ideal but I'd say 12 hours is way better than none at all. It will at least get the yeast active somewhat before you pitch.

Just my .02
i agree.. make it our .04
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Old 08-05-2013, 01:05 PM   #4
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Thanks, I was thinking 12 hours might be enough since it's a low gravity beer... I agree it's probably not ideal, but I'm hoping the yeast will mostly be replicated by then? Maybe they just wont be finished eating?

 
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Old 08-05-2013, 01:48 PM   #5
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By the way I used ~60 seconds pure o2 on the starter, plus yeast nutrient. That with the stir plate should really help get it going. (I hope!)

 
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Old 08-05-2013, 08:07 PM   #6
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Typically you would want to pitch your starter at high krausen, and 12 hours might be about right. The yeast starter I pitched this morning took about that long, but it was rinsed yeast from the day before.

So you'll probably be fine, but I'd keep an eye on it and let it sit a little longer if you don't notice much activity. If it's coming from the vial it might take a bit longer.

 
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Old 08-05-2013, 08:15 PM   #7
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With a stir plate, you're probably at the lower end of the good range at 12 hours.

I saw a video a while back showing one of the White Labs guys talking about how long to leave a starter on the stir plate. He suggested 14 hours and said that going over a day was simply "beating up on the culture".
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Old 08-05-2013, 11:06 PM   #8
biertourist
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Quote:
Originally Posted by ja09 View Post
Just wondering opinions if 12 hours is enough time on a stir plate? Yeast is wlp001 that's apparently only 60% viable. Beer is an APA at 1.056, will be pitching all 1.2L tonight. Thanks
Why do you think it's only 60% viable?

If it's because of the Mr Malty calculation and the yeast has been kept under refrigeration you may want to rethink that viability and read this article:
http://woodlandbrew.blogspot.com/201...viability.html

-*Puts on flame suit (implying that the pope can be wrong often gets you flamed)*


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Old 08-06-2013, 01:46 AM   #9
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Quote:
Originally Posted by zima_182 View Post
12 hours probably isn't ideal but I'd say 12 hours is way better than none at all. It will at least get the yeast active somewhat before you pitch.

Just my .02
This is also what I find.

I tend to wait and decide to brew just a day or so before. I often don't really leave the yeast on the plate long enough.

At 12 hours, I'm not sure how much you amplify your count, but I think it's worth the extract. Much less than 12 hours and I'm not sure I'd bother.

Cheers!

 
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Old 08-06-2013, 04:52 PM   #10
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12-18 hours they say:
http://www.whitelabs.com/beer/homebrew/starter-tips

 
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