Yeast Help!!!

[BrewingBoar]

Sorry guys i posted this in a different spot with few answers so I'm going to bring it here. I've never used liquid yeast before and looking at the paperwork it doesn't say anything about making a starter. So my two questions are: Should i make a starter for the yeast(WLP400)? If i do need to make a starter and i don't have any DME is there another way to go about this?What would be the best temperature for this to ferment at?


Here is the ingredients:
0.5 lb white wheat
1 lb flaked oats
0.5 lb belgian pilsner malt
0.5 flaked wheat
7lbs of wheat extract
1 oz of cascade hops
and the Blue Moon spice pack

OG 1.052

Thanks Guys

 

[MrManifesto]

you should always make a starter with liquid yeast. i'd just get some DME if it's at all possible. some folks know how to use malto goya but i'm not sure how to go about that.

 

[Bierliebhaber]

If the viability of the yeast is high (near production date), you should be fine without a starter. Actually, just pitching the vial will help the yeast character to proliferate, which is preferable in a belgian wit. Also, you'll want to ferment this strain a little warmer, 70-72F.

If you want to make a starter to ensure yeast viability, take 5-6 oz of the wheat extract (assuming liquid) to a quart of water. I think that will put you close to your brew gravity. Make the starter 12-14 hrs before you plan to pitch and just toss the whole thing in.

 

[Brulosopher]

Sorry guys i posted this in a different spot with few answers so I'm going to bring it here. I've never used liquid yeast before and looking at the paperwork it doesn't say anything about making a starter. So my two questions are: Should i make a starter for the yeast(WLP400)? If i do need to make a starter and i don't have any DME is there another way to go about this?What would be the best temperature for this to ferment at?

Here is the ingredients:
0.5 lb white wheat
1 lb flaked oats
0.5 lb belgian pilsner malt
0.5 flaked wheat
7lbs of wheat extract
1 oz of cascade hops
and the Blue Moon spice pack

OG 1.052

Thanks Guys

Starters are good... but at 1.052, not totally necessary. If you don't have time, don't make one. If you do have time, make a 1L starter using 100 grams of your wheat DME, shake it often, the. Pitch the whole thing. Nothing to worry about

 

[Calder]

If you want to make a starter to ensure yeast viability, take 5-6 oz of the wheat extract (assuming liquid) to a pint of water.

If you want to make a starter, it should be between 1.030 and 1.040. You can use some of the wheat extract. To get 1.036, you would need 1 lb in 1 gallon, or 2 ozs in 1 pint. 6 ozs in a pint would be way too high and could potentially kill the yeast.

I would recommend making a 2 pint starter. At least you know it is viable.

EDIT: If it's DME you will need 20% less extract.

 

[MrManifesto]

i don't think relying on stressed, under pitched yeast to develop your yeast character is good advice. fermenting at a higher temp will do the same thing with less off flavors. just pitching a vial is fine...until you know better. pitching rates are absolutely vital to brewing quality beer.

 

[Bierliebhaber]

If you want to make a starter, it should be between 1.030 and 1.040. You can use some of the wheat extract. To get 1.036, you would need 1 lb in 1 gallon, or 2 ozs in 1 pint. 6 ozs in a pint would be way too high and could potentially kill the yeast.

I would recommend making a 2 pint starter. At least you know it is viable.

EDIT: If it's DME you will need 20% less extract.

PINT??? Sorry, I meant QUART. That would put it right about his brew OG, which would be preferred if he's pulling from his recipe.

 

[BrewingBoar]

Thanks for all the help

 

[Bierliebhaber]

i don't think relying on stressed, under pitched yeast to develop your yeast character is good advice. fermenting at a higher temp will do the same thing with less off flavors. just pitching a vial is fine...until you know better. pitching rates are absolutely vital to brewing quality beer.

...until you know better??? Condescending much?

Actually, pitching less than generally recommended pitching rates for this style is widely accepted practice. Each yeast strain requires different rates. Mr. Malty is a general guideline for pitching rates.

 

[MrManifesto]

...until you know better??? Condescending much?

Actually, pitching less than generally recommended pitching rates for this style is widely accepted practice. Each yeast strain requires different rates. Mr. Malty is a general guideline for pitching rates.

not trying to be condescending. for most styles of beer, just pitching a vial is not recommended by anybody and i still think there are better ways to get yeast characteristic than stressed and unhealthy yeast.

mrmalty recommends 2 vials if you're not using a starter with an OG of 1.052. i think pitching 2 vials or making a starter and fermenting at the top end of the temp range is going to give a much better result than under pitching. do what you like with your beer, no worries.

 

[DannPM]

Always use a starter. Mr malty is your guide.