17 replies to this topic

[MyaCullen]

Brewing Saturday, is 3 ish days long enough to get a good starter ready?been awhile

Edited by miccullen, 07 July 2010 - 05:50 PM.

[MakeMeHoppy]

I find most of mine have fermented out in that time. Worse case you should still have active krausening and will be fine there. Certainly better than doing nothing and under pitching.

[MyaCullen]

I find most of mine have fermented out in that time. Worse case you should still have active krausening and will be fine there. Certainly better than doing nothing and under pitching.

assumed as much, just gotta get the cobwebs scraped out of the brain

[BlKtRe]

Depends on OG and batch size. A 1.060/10g batch from a smacker or vial in 3ish, nope.

[ncbeerbrewer]

Are you just making a simple starter or are you using a stir plate? I agree a lot depends on OG and batch size but either way if its still fermenting you can pitch the whole thing (not what I do but if need be it exists)

[MyaCullen]

Are you just making a simple starter or are you using a stir plate? I agree a lot depends on OG and batch size but either way if its still fermenting you can pitch the whole thing (not what I do but if need be it exists)

I'd use a stir plate but I can't find my stir bars, dang, I'm gonna shake er every few hours, its a 1.5L starter of wlp005 for a Bitter @ 1.048 gravity, and I can put off brewin to Sunday if need be.

[jammer]

Brewing Saturday, is 3 ish days long enough to get a good starter ready?been awhile

Get back on that horse, Mic! Now that its getting hot here, my brewing must come to a stop. I dont have the equipment to keep ferment temps down. I brewed like crazy the last month or two to stock up. Keep us posted.

[MyaCullen]

Get back on that horse, Mic! Now that its getting hot here, my brewing must come to a stop. I dont have the equipment to keep ferment temps down. I brewed like crazy the last month or two to stock up. Keep us posted.

found the stibars, woot, we have a vortex!yeah, I will be using the swamp cooler method, and boy did I pick a bad week to kick my brewing self in the ass!

[ThroatwobblerMangrove]

I'd use a stir plate but I can't find my stir bars, dang, I'm gonna shake er every few hours, its a 1.5L starter of wlp005 for a Bitter @ 1.048 gravity, and I can put off brewin to Sunday if need be.

3 days will be plenty if the yeast you are throwing in is healthy (particularly if you are using a stir plate).

[djinkc]

Without hesistation I'll say maybe.The stirplate will help quite a bit.

[ChefLamont]

I think you will be plenty ok. I would contend that you may not even need to do a starter. If the tube is good and fresh, I might have just pitched the tube. 1.048 is just a little high to be comfortable with that. Lower 40's and I would have just gone with the tube.

[SchwanzBrewer]

I let mine go for 18-24 hours and throw the whole thing in. I use smack packs to make them, no stir plate. Usually kick starts fermentation pretty fast.Cheers,Rich

[BarefootBrews]

Agreed with everything said thus far. Pitching a healthy White Labs vial or WYeast smack pack into a 1.5L starter in the range of 1.030-1.040 should finish out in 18-24 hours. 1.5L is not even 1/2 gallon, so it won't take long for the yeast to go through the starter.Greg Doss gave a presentation on yeast at this year's AHA conference. To paraphrase something very loosely that I took away from his seminar......once your starter is depleted of sugars, pitch it into your wort asap....don't wait 4-5 days....yeast have nothing else to eat in the starter and they are starving and dying....you are losing yeast cells that you just propagated in your starter.

[armagh]

Get back on that horse, Mic! Now that its getting hot here, my brewing must come to a stop. I dont have the equipment to keep ferment temps down. I brewed like crazy the last month or two to stock up. Keep us posted.

I have no means of managing temperature so I spend the spring/summer making saisons and beers that benefit from using Wyeast's Belgian Ardennes. The house gets up to 85 or so during the day and those yeasts seem not to mind.

[ThroatwobblerMangrove]

I have no means of managing temperature so I spend the spring/summer making saisons and beers that benefit from using Wyeast's Belgian Ardennes. The house gets up to 85 or so during the day and those yeasts seem not to mind.

damn! I didn't know belgian yeast could take temps that high.

[armagh]

damn! I didn't know belgian yeast could take temps that high.

According to Phil Markowski's Farmhouse Ales some saisons are fermented up to 90F. Both Wyeast's Saison and Belgian Ardennes have a recommended range of 65-85 and I've never gotten off flavors at the highest end of that range.

[ThroatwobblerMangrove]

According to Phil Markowski's Farmhouse Ales some saisons are fermented up to 90F. Both Wyeast's Saison and Belgian Ardennes have a recommended range of 65-85 and I've never gotten off flavors at the highest end of that range.

That's a bad ass yeast.

[ncbeerbrewer]

That's a bad ass yeast.

3522 Ardennes Yeast rocks the house. I have brewed almost every Belgian Beer I have ever made with it and its a workhorse. I love it. I don't forsee myself using another one at the present moment. It never seems to come up short on FG either 1.010 is pretty standard for most low mashed grain bills. Try it in your Belg IPA Zym I guarantee you will like the results!!