EnjoyGoodBeer
Well-Known Member
Doing reasearch here was thinking about going AG. My question is if doing AG you dont use DME or LME right? This is was what I was thinking about even before I rolled out of bed. Thanks for the input fellas.
Doing reasearch here was thinking about going AG. My question is if doing AG you dont use DME or LME right? This is was what I was thinking about even before I rolled out of bed. Thanks for the input fellas.
duboman said:As stated the only time you would want to use it is if you miss your OG or want to brew a really big beer and don't have the capacity to fit the grain bill. If you plan on using liquid yeast strains you should always have some extra light DME on hand so you can always make starters!
you should almost always make a starter - unless you are making a small (low-gravity) beer with fresh yeast, in which case a straight up vial or smack-pack should be enough. this applies only to liquid yeast. no need for a starter with dry yeast.Should I use yeast starters all the time? I havr done 6 batches with extract in the past 7 weeks but I have not done one yeast starter. If you know a good link on that Ill take a look at it.
sweetcell said:you should almost always make a starter - unless you are making a small (low-gravity) beer with fresh yeast, in which case a straight up vial or smack-pack should be enough. this applies only to liquid yeast. no need for a starter with dry yeast.
check this out:
https://www.homebrewtalk.com/f39/how-make-yeast-starter-pictorial-76101/
use MrMalty http://www.mrmalty.com/calc/calc.html to figure out how big a starter to make. make the starter 48 hours before your brewday. let the starter run for 24 hours, then crash it for 24 hours in your fridge.
EnjoyGoodBeer said:LME on hand? Meaning you can just use a little bit and store the rest? If you do store it does it need to be in the fridge?
you certainly could let them bulk age that long in primary, but i think that's a bit excessive. i'd flip your numbers around: at least a month in primary, two max; then let them age in bottles. the advantage there is you can taste them as they age and decide when they're ready. some big beers need 6-12 months (or more), others are very tasty after just 2.Also i have a belgum triple and an emperial blond ale in the primary. How long should I let thosr sit? Like 5 or 6 months? Then like a month or two in bottles? Those are around 7 to 8 ABV
eh, i don't keep my DME in the fridge. as long as you keep them air-tight & sealed, room temps should be fine. certainly doesn't hurt to put it in the fridge or freezer, tho.Yes you can buy it by the lb or more. I just keep it sealed up in a ziplock in the fridge.
enjoygoodbeer said:to duboman, now are we talking about lme or dme for starter?
First of all,I'd like to mention that you don't get more yeast cells by re-hydrating. Re-hydration just cuts down the lag time from pitch to seeing active fermentation. DME is easier imo to keep around,since it can be sealed up & tossed on the pantry shelf. I like to keep it on the 2nd highest shelf so mice have a harder time climbin wire shelving to get to my dry ingredients.
rehydration doesn't create new cells (like a starter does), it reduces the number of cells that die as they "wake up". so the net effect is that you have more live cells available to do your fermentation (an additional benefit is that more viable cells = shorter lag time).First of all,I'd like to mention that you don't get more yeast cells by re-hydrating. Re-hydration just cuts down the lag time from pitch to seeing active fermentation. DME is easier imo to keep around,since it can be sealed up & tossed on the pantry shelf. I like to keep it on the 2nd highest shelf so mice have a harder time climbin wire shelving to get to my dry ingredients.
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