stratslinger
Well-Known Member
I'm planning to brew a wiezenbock on Saturday - the projected OG is around 1.08, and I'll be using a Heffe yeast (forget the exact strains, but I'm assuming they all have a similar growth profile?)...
I'll be heading over to the LHBS after work today to pick up all my ingredients. I should have around 44 hours or so to let the starter go and do its thing, and I do NOT yet have a stir plate. So I plan to pick up 2 vials or smack-packs of the yeast and build a starter (MrMalty suggests 2 vials and just over a 1L starter if I shake it intermittently, which I definitely plan to do).
My question is timing: If I let this starter for for the full 44 hours, will it be at or (more likely) just after high krausen when I pitch it late Saturday afternoon? Or, should it be all fermented out by tomorrow night, allowing me to crash cool overnight and decant/pitch on Saturday?
I'll be heading over to the LHBS after work today to pick up all my ingredients. I should have around 44 hours or so to let the starter go and do its thing, and I do NOT yet have a stir plate. So I plan to pick up 2 vials or smack-packs of the yeast and build a starter (MrMalty suggests 2 vials and just over a 1L starter if I shake it intermittently, which I definitely plan to do).
My question is timing: If I let this starter for for the full 44 hours, will it be at or (more likely) just after high krausen when I pitch it late Saturday afternoon? Or, should it be all fermented out by tomorrow night, allowing me to crash cool overnight and decant/pitch on Saturday?