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Old 11-02-2008, 06:03 PM   #11
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Thanks guys I was under the assumption it is always good to do a starter batch. So here's the thing I have a thread titled yeast taste and am thinking that my liquid yeast in primary fermentation is overworking its self and am thinking that I will pitch this yeast when transferring this to secondary. you can see the other post if you have questions about what has been going on with the taste of the beer. do you think this is a good idea?

http://www.homebrewtalk.com/f36/yeast-taste-80237/


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Old 11-02-2008, 06:18 PM   #12
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Thanks guys I was under the assumption it is always good to do a starter batch. So here's the thing I have a thread titled yeast taste and am thinking that my liquid yeast in primary fermentation is overworking its self and am thinking that I will pitch this yeast when transferring this to secondary. you can see the other post if you have questions about what has been going on with the taste of the beer. do you think this is a good idea?

http://www.homebrewtalk.com/f36/yeast-taste-80237/
They all pretty much answered what the issue is/was....

especially http://www.homebrewtalk.com/848822-post3.html


Leave your beer in primary for 3-4 weeks, then bottle them and leave them alone for at least 3 weeks if not more

Your patience will be rewarded!

I have a few blogs you might want to consider reading....

http://blogs.homebrewtalk.com/Revvy



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Old 11-02-2008, 08:20 PM   #13
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if you read the hole post you will see that the beer is well over 4 mo in the keg and the taste is worse if not better and the 2nd was in fermantation for 11 weeks and been keged for 3 weeks. so its not that it is young it is a taste that well read to hole thread if you think you can help
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Old 11-02-2008, 08:34 PM   #14
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I made my first yeast starter batch last night. I used 2 cups water 1/2 cup light dme boiled for 10 min cooled to 70 then pitched a packet of dry yeast. this morring I kinda expected something more than I have, it is the same has it was last night what should I be looking for??
Your starter is around 1.090 and the yeast are probably struggling.

.25lbsX45/.125=90
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Old 11-02-2008, 08:37 PM   #15
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do you think the 2nd additon of yeast will help?
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Old 11-02-2008, 09:32 PM   #16
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Your starter is around 1.090 and the yeast are probably struggling.

.25lbsX45/.125=90
I get 1.040 with 1/2 cup DME and a pint of water. My math is different, I guess. I think it's fine.
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Old 11-02-2008, 10:03 PM   #17
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I get 1.040 with 1/2 cup DME and a pint of water. My math is different, I guess. I think it's fine.
assuming 16oz in 4qts=1.045 then:

8oz/2qt=1.045
4oz/1qt=1.045
2oz/.5qt=1.045

4oz/.5qt=1.090 (1/2c=4oz/1pint=.5qt=.125gallon)

I never measured it but I shoot for 1.030 with 1/2c dme+1.5qts h20 or 2/3 c dme+2 qts h20

Something like that LOL
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Old 11-03-2008, 01:15 PM   #18
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assuming 16oz in 4qts=1.045 then:

8oz/2qt=1.045
4oz/1qt=1.045
2oz/.5qt=1.045

4oz/.5qt=1.090 (1/2c=4oz/1pint=.5qt=.125gallon)

I never measured it but I shoot for 1.030 with 1/2c dme+1.5qts h20 or 2/3 c dme+2 qts h20

Something like that LOL
Oh, ok, now I see the math IS different!

You said yourself that 2 ounces in .5 quart is 1.045. That's right.

But we're not talking weight, we're talking CUPS.
2 ounces of DME = 1/2 cup.
Weight and liquid measures are too very different things, so you're doubling the measurement and telling us that 1/2 cup DME is 1.090 in a pint of water. That's wrong.

Weigh it yourself. Then check the SG. 1/2 cup DME one pint of water = 1.040.
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Old 11-03-2008, 02:10 PM   #19
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Oh, ok, now I see the math IS different!

You said yourself that 2 ounces in .5 quart is 1.045. That's right.

But we're not talking weight, we're talking CUPS.
2 ounces of DME = 1/2 cup.
Weight and liquid measures are too very different things, so you're doubling the measurement and telling us that 1/2 cup DME is 1.090 in a pint of water. That's wrong.

Weigh it yourself. Then check the SG. 1/2 cup DME one pint of water = 1.040.
OK you're right...I just boiled 4 oz DME + 2 cups of water and it is indeed 1.090. But how is 1/2 cup liquid 2 oz wieght? 1 cup is 8 fluid oz so I assumed 1/2 cup is 4 oz. Why not just say 2 oz? I can pound a lot of dme into a dry measuring cup, certainly more than 2 oz.
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Old 11-03-2008, 02:34 PM   #20
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ounce as a unit of volume and ounce as a unit of weight are two totally different units of measure, and you're definitely not the first person to run into problems by confusing the two.

since dry ingredients can be compressed, measuring by volume can be problematic so it's best to measure by weight if you have a good kitchen scale. for starters however, 1/2 cup dme per pint is usually close enough.

if it's not stated, it's usually safe to assume that ounces means ounces by weight when talking about dry ingredients. for liquid, ounces usually means fliud ounces. when possible i try to use less confusing units (i.e. 1/2 cup instead of 4 fluid ounces, 1/4 pound instead of 4 ounces by weight).



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