NYShooterGuy
Well-Known Member
Purchased a vile a few wwwks ago. Was manufactured on February 20th. Made a s 2000 ml starter 3 days ago. Airlock on starter only bubbled on second day for only 12 hours. Small signs of increased yeast reproduction with small creamy white puddle on bottom of flask.
My research on this strain has lead me to believe that this stain will take 5-7 days to build up with a starter and that 2 weeks on the stir plate is preferred. I also read that the more the strain is stressed the more desired off flavors will come out.
I am planing on using this strain for an IPA that will use Falconer's Flight and Citra hops. I want a bag of liquid tropical Skittles as an IPA. (Don't judge me)
I wanted to do a started to split one half for saving, the other for pitching.
Time is not a factor since I am in no rush. I am going to be using new techniques for this entire batch:
I have only extract brewed 5 gallon batches; this will be my first All Grain 2.5 gallon batch as a BIAB.
I have never made a starter exclusively for dividing half for pitching, half for saving.
I have never used this strain of yeast.
I have made things difficult for myself but only the unknown yeast strain variable is my concern. I figure dividing a starter in half won't be a problem as long as I continue to use my highly successful sanitation techniques, and the first All Grain variable shouldn't be too problematic if I fall short of my desired OG, I figure I could always add some DME at the last 10 minutes to boost it.
Yeast however has shown me in my experience to be the single most important variable that can turn great wort into undrinkable swill.
I have learned to take more care in the yeast process of beer making trying not to stress it too much to cause the unwanted off flavors. With this new strain, I have researched and read a few things, but I find myself still uncertain as to what to expect.
I hope there are many brewers on this forum that could help me understand what I want to produce and how to go about it.
Also, please feel free to contradict me or correct me. I ha e very limited knowledge for what I am planing for this strain and NO experience with all grain or BIAB.
My research on this strain has lead me to believe that this stain will take 5-7 days to build up with a starter and that 2 weeks on the stir plate is preferred. I also read that the more the strain is stressed the more desired off flavors will come out.
I am planing on using this strain for an IPA that will use Falconer's Flight and Citra hops. I want a bag of liquid tropical Skittles as an IPA. (Don't judge me)
I wanted to do a started to split one half for saving, the other for pitching.
Time is not a factor since I am in no rush. I am going to be using new techniques for this entire batch:
I have only extract brewed 5 gallon batches; this will be my first All Grain 2.5 gallon batch as a BIAB.
I have never made a starter exclusively for dividing half for pitching, half for saving.
I have never used this strain of yeast.
I have made things difficult for myself but only the unknown yeast strain variable is my concern. I figure dividing a starter in half won't be a problem as long as I continue to use my highly successful sanitation techniques, and the first All Grain variable shouldn't be too problematic if I fall short of my desired OG, I figure I could always add some DME at the last 10 minutes to boost it.
Yeast however has shown me in my experience to be the single most important variable that can turn great wort into undrinkable swill.
I have learned to take more care in the yeast process of beer making trying not to stress it too much to cause the unwanted off flavors. With this new strain, I have researched and read a few things, but I find myself still uncertain as to what to expect.
I hope there are many brewers on this forum that could help me understand what I want to produce and how to go about it.
Also, please feel free to contradict me or correct me. I ha e very limited knowledge for what I am planing for this strain and NO experience with all grain or BIAB.