brewinginct
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- Apr 26, 2009
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I'm about to prepare my first yeast starter which will be used for a saison that I will be brewing this Saturday. I have a vial of the White Labs Saison Ale Liquid Yeast (I think it's WLP 565).
From what I understand all I need to do is boil half a quart of water mixed
with a generous half cup of DME and then add cold water to both bring down
the temperature to about 75 degrees Farenheit and to get a gravity reading
of 1.010-1.020. In the end I should end up about a quart of this mix, then
I'll dump it into a cleaned/sanitzed growler, pitch the vial of yeast, and let
it go for about two days. While it's sitting in the growler I should leave it
out of direct sunlight and make sure it's at about the same temperature that I'll be fermenting at (which will be 75-80 because its a Saison).
How does that sound? Is that a large enough yeast starter? Does my procedure sound about correct? What if anything should I do to make this yeast starter more successful?
From what I understand all I need to do is boil half a quart of water mixed
with a generous half cup of DME and then add cold water to both bring down
the temperature to about 75 degrees Farenheit and to get a gravity reading
of 1.010-1.020. In the end I should end up about a quart of this mix, then
I'll dump it into a cleaned/sanitzed growler, pitch the vial of yeast, and let
it go for about two days. While it's sitting in the growler I should leave it
out of direct sunlight and make sure it's at about the same temperature that I'll be fermenting at (which will be 75-80 because its a Saison).
How does that sound? Is that a large enough yeast starter? Does my procedure sound about correct? What if anything should I do to make this yeast starter more successful?