bergman1118
Well-Known Member
I know you've heard the story.. "My yeast starter gravity was _____, is it too high? Do I worry? What do I do?"
Well I just pitched into a 1.058 starter (White Labs Belgian Ale Yeast), and I should've known better.. Nevermind how or why I pitched into such a high grav starter.. so now I have the same n00b question.
I know the main consequence (stressed yeast) and I know the ideal starter gravity (1.040).. but can I just roll with this? Are the consequences so dire that my brew (intended to be a high grav ~1.080-1.090 belgian IPA) will be compromised? I know the typical answer - RDWHAHB - but I'd love to hear some thoughts beyond the typical mantra.
The belgian ale yeast is made for higher gravities.. right? So I won't be too bad off.. right? Honestly I'll probably just let it be, smell it in a few days, then decide.. but I'd still love to get some reassurance.. or someone to play devil's advocate and make me change my mind. Thoughts?
More info: 64 oz starter on stir plate, I usually let it ferment to completion and crash cool 24-48 hours before brew day, then let it sit at room temp. starting at the beginning of the brew session, decant 3/4 of the starter, swirl, pitch.
Well I just pitched into a 1.058 starter (White Labs Belgian Ale Yeast), and I should've known better.. Nevermind how or why I pitched into such a high grav starter.. so now I have the same n00b question.
I know the main consequence (stressed yeast) and I know the ideal starter gravity (1.040).. but can I just roll with this? Are the consequences so dire that my brew (intended to be a high grav ~1.080-1.090 belgian IPA) will be compromised? I know the typical answer - RDWHAHB - but I'd love to hear some thoughts beyond the typical mantra.
The belgian ale yeast is made for higher gravities.. right? So I won't be too bad off.. right? Honestly I'll probably just let it be, smell it in a few days, then decide.. but I'd still love to get some reassurance.. or someone to play devil's advocate and make me change my mind. Thoughts?
More info: 64 oz starter on stir plate, I usually let it ferment to completion and crash cool 24-48 hours before brew day, then let it sit at room temp. starting at the beginning of the brew session, decant 3/4 of the starter, swirl, pitch.