Coffee.
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Water and coffee ... again/still.
Sly fox (it's pretty good too)
No need to be confused. Watch this video. I followed his method for the starter. Worked great.
http://youtu.be/PiqOQ8EBIeU
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I still am a bit uncertain about starters (I've only made one and it was the end step of harvesting dregs). I am still torn about the whole "decant" v "throw it all in" debate. I threw my entire 2L starter into the beer I have fermenting now. It is a big, dark beer so I was thinking it would mask any ill effects of doing that better than a lighter, smaller beer.
Here is my issue:
I hear people say that an "active" starter is best. But to have an "active" starter, don't you need to be pitching the whole thing? How do you decant a starter with the yeast still in suspension eating DME?
But did you make the starter? That is what is all over the map as well.
I think that so long as it has 'actively' been working/reproducing you are fine. Truely active would be a pitch whole, but it is still more active if you crash out and then decant and pitch than it would be straight out of the fridge where it has been napping for a while.
At least that is my opinion.
Water. I think I drank too much coffee this morning. I am wired.
I usually tell myself that I will make my starter early enough to cold crash and decant before pitching. Reality so far has been pitching the entire starter since I haven't done it early enough yet
I just went straight from stir plate to wort. I'll probably decant next time, as it will likely be a beer that won't mask slight off-flavors as well as this 1.080 stout.
I still am a bit uncertain about starters (I've only made one and it was the end step of harvesting dregs). I am still torn about the whole "decant" v "throw it all in" debate. I threw my entire 2L starter into the beer I have fermenting now. It is a big, dark beer so I was thinking it would mask any ill effects of doing that better than a lighter, smaller beer.
Here is my issue:
I hear people say that an "active" starter is best. But to have an "active" starter, don't you need to be pitching the whole thing? How do you decant a starter with the yeast still in suspension eating DME?
I still am a bit uncertain about starters (I've only made one and it was the end step of harvesting dregs). I am still torn about the whole "decant" v "throw it all in" debate. I threw my entire 2L starter into the beer I have fermenting now. It is a big, dark beer so I was thinking it would mask any ill effects of doing that better than a lighter, smaller beer.
Here is my issue:
I hear people say that an "active" starter is best. But to have an "active" starter, don't you need to be pitching the whole thing? How do you decant a starter with the yeast still in suspension eating DME?
I personally don't know why so many people stress over the fact that you "have" to decant your starter. Even in a hefe or cream ale you will not get off flavors from that starter wort, IMO. The yeast have done the same thing to the starter wort that you are wanting them to do for the beer. Starter wort is normally light or extra light DME, which is essentially base grain that is already in the beer-to-be, so you arent adding anything flavor wise that is extreme. Unless something has gone terribly wrong with your starter, I dont see how it could mess up your beer. At that point though I would even questions using the yeast as well. I have never decanted when I pitch yeast and I have never had issues or off flavors that werent caused by another source. The only off-flavors I have ever gotten were from a used fermentor, which is now safely at the dump. Sorry for the rant, just my 2 cents.
The off flavors come from fermenting warm and being thoroughly oxidized. It's probably minimal effect on the final beer, but IMO decanting is simple and so I always do it.
The off flavors come from fermenting warm and being thoroughly oxidized. It's probably minimal effect on the final beer, but IMO decanting is simple and so I always do it.
The off flavors come from fermenting warm and being thoroughly oxidized. It's probably minimal effect on the final beer, but IMO decanting is simple and so I always do it.
I guess I had never considered the temp control to be an issue. Great points!
Edit: After thinking about this, would the oxidation really have an affect? The wort is already oxidized before pitching anyway.
Well I was talking about for skeeter pee but I do my starters and decant. I will be brewing Saturday and plan on making my starter in the next hour (I hope) so I can start to chill it and get it going. I decant because I do not control temps and I wasn't sure if that mattered when pitching all of the wort.I still am a bit uncertain about starters (I've only made one and it was the end step of harvesting dregs). I am still torn about the whole "decant" v "throw it all in" debate. I threw my entire 2L starter into the beer I have fermenting now. It is a big, dark beer so I was thinking it would mask any ill effects of doing that better than a lighter, smaller beer.
Here is my issue:
I hear people say that an "active" starter is best. But to have an "active" starter, don't you need to be pitching the whole thing? How do you decant a starter with the yeast still in suspension eating DME?
Thank you!!!one111!!!I don't do the starter anymore, I just toss in 2 rehydrated packs of 1118.
I bet you make good beer. Send some down so I can test.That makes me feel better. I've had your beer and wish I could make them that good.
I should be done by 3 but some yahoo scheduled a ****ing 4 pm meeting for something that can just be told to me over the phone.More coffee. Still have 3 1/2 hours more to "work"
EdWort's Apfelwein. I'm thinking of making a batch...seems like no time commitment, just a fermenter commitment. So, my only real questions are:
1. Is it worth the time to make this?
2. EdWort says to make it in a 5 gallon carboy, but will headspace be bad for this? Will I be ok doing it in a 7 gallon carboy?
3. Do you guys carb this or drink it flat?
If you have a 7 gallon carboy, just use 7 gallons of juice.
That obvious solution occurred to me but I wasn't sure if I wanted to clean 70+ bottles for this project.
And what yeast is best for this? I have some old packets of dry US-04. If I make a starter to make sure I have viability, will that do what I want, or would you stick with the wine yeast?
Do you want it sweet or dry? Ale yeast will crap out earlier, leaving a slightly sweeter finished product.
Montrachet will go to .998
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