Wyeast 3068

brew703 · Sep 4, 2015

Would like to brew 2 gallons of EdWorts Hefe on Sunday. Will make a starter, possibly tomorrow.
Using Brew United calculator, here's the info:
OG: 1.055
Batch: 2 gallons
Yeast date: 8/15/15
Overbuild amt: 100b
Starter volume: 1 L
DME: 101 grams

I have a 2 L flask and stir plate

Problem is i will be leaving at 11 tomorrow morning to go to the LSU game. Will not arrive back home until approx midnight. I will have over 24 hrs to get the starter ready.

Few questions:

1) If I get the starter going at 6 am tomorrow, is there any chance i will come home to a blow out?

2) Will 1L space in the flask be sufficient for the yeast to grow without causing a mess?

3) Will the starter be ready on Sunday?

4) Should I leave the stir plate on all day until I am ready for the starter on Sunday?

This will be the first time making a starter so just kind of concerned if it will be ready on Sunday.

meatcleaver · Sep 5, 2015

do you have a smack pack of this?
if so I wouldn't bother with a starter at all. maybe just proof it while you brew.
thats plenty of yeast for a 2 gallon batch & besides, many folks intentionally underpitch 3068 for more esters.

brew703 · Sep 5, 2015

Yes it's a smack pack. Thought about pitching the whole pack but wanted to save some for a future brew but I guess I can harvest before bottling.

Beerswimmer · Sep 5, 2015

I don't even smack the pack of that yeast, it's my favorite hefeweiss yeast. I just get it to room temp and pour it in the wort. It is a BEAST!!!

Gavin C · Sep 5, 2015

I see no problems with your plan.

A stir plate (which you have) will keep foaming reduced somewhat.

1L starter will be plenty. I'd maybe try to do 1.25L as you will have a bit more wiggle room for the overbuild. Your 2L flask should still have plenty of room.

tennesseean_87 · Sep 5, 2015

I would pitch about half the pack and use the other half in the starter for future batches. Just decant and refrigerate the starter. I would think over-pitching would lead to a loss of yeast flavor which is about all that's going on in a hefe (not hoppy, not really malty either).