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Old 11-01-2013, 02:43 PM   #11
Sep 2011
Corona, ca
Posts: 754
Liked 19 Times on 18 Posts

Originally Posted by Houblon View Post
Both of you don't even look at the beer for 2-3wks, airlocks bubbles mean ****.

Now go play outside you two
I love this ^^ even though it is pretty old!

I just pitched this into a batch using this stuff for the first time. Using this and 3711 side by side to see which I like better. The smell of the starter, hands down 3711 smelled better but that isn't always the case with the finished product, so we'll see!
Pitched at 69 Wednesday night, and it's now at 72.5, slowly letting it rise, which is tough because it's been getting cold out at night! Probably will shoot some heat into ferm chamber tonight before bed to raise it to 73-74 and leave it there for another day then do it again another degree or so on Sunday.... Stay tuned!

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Old 03-24-2014, 01:47 AM   #12
Nov 2012
Reisterstown, Maryland
Posts: 39
Liked 4 Times on 4 Posts

Similar problems here. Using a 1 liiter starter on its 3rd time out brewing a Belgian Saison, and it is at the 3 week mark and I am still getting bubbles a couple times a minute. Fermenting a little cooler, about 68 degrees. I did use about 1/2 pound of honey just before flameout, and mashed in at 150 for 90 minutes. Since it is a blend of yeasts, though I don't know what they are and in what proportion, I suspect that over time and successive generations of starters, that certain strains will win out over the others. At $7 a pop at the LHBS, it is an expensive way to go, particularly if you can only go a couple of times with it.

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