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Message
re: Homebrewing: In-Process Thread
Posted on 7/29/15 at 8:17 am to BugAC
Posted on 7/29/15 at 8:17 am to BugAC
Using https://www.yeastcalculator.com/ it looks like you will get a higher cell count by doing a large single step starter than you will two smaller ones.
I would just go straight to a 2L starter on Thursday night. I only step up starters for out of date yeast and bottle dregs so I tend to agree with this. Especially since you are starting with circa 200 billion cells.
Let that sit on the stirplate until Saturday then stick in the fridge. At refrigerator temps all yeast, even active ones, will drop out of suspension.
After your carboy is at pitch temps, pour off the starter wort from the top of the yeast, and pitch.
I tend to let my yeast sit at room temp for a few minutes (10-15 mins) to warm up a bit after decanting. I have zero clue if this helps at all.
I would just go straight to a 2L starter on Thursday night. I only step up starters for out of date yeast and bottle dregs so I tend to agree with this. Especially since you are starting with circa 200 billion cells.
Let that sit on the stirplate until Saturday then stick in the fridge. At refrigerator temps all yeast, even active ones, will drop out of suspension.
After your carboy is at pitch temps, pour off the starter wort from the top of the yeast, and pitch.
I tend to let my yeast sit at room temp for a few minutes (10-15 mins) to warm up a bit after decanting. I have zero clue if this helps at all.
2
Posted on 7/29/15 at 8:36 am to LSUGrad00
I do similar. I put it in the fridge the night before I brew, then when I get started brewing I take it out and decant and leave it out to warm up to room temp, like I did with yeast vials before I made starters
This post was edited on 7/29/15 at 8:37 am
Posted on 7/29/15 at 9:13 am to BugAC
It does sound correct. Isn't the thing with that gigayeast is that it's twice the cells than the white labs / wyeast? If that's the case you'll probably be just fine skipping the 1 liter and go right in to the 2 liter.
Personally I don't decant a 2 liter starter unless I'm pitching in to something very light like a pilsner. I'll just time it to pitch it when the yeast are very active.
Personally I don't decant a 2 liter starter unless I'm pitching in to something very light like a pilsner. I'll just time it to pitch it when the yeast are very active.
Posted on 7/29/15 at 10:35 am to LSUGrad00
Thanks to this
I've realized my starter DME i've been using has been too much. Typically i'd do a 1 liter starter to 8 oz. (or 1 cup) of DME. Apparently that is double the DME i'd need. My starter OG was close to 1.08.
Thanks for the link
quote:
Using LINK / i
I've realized my starter DME i've been using has been too much. Typically i'd do a 1 liter starter to 8 oz. (or 1 cup) of DME. Apparently that is double the DME i'd need. My starter OG was close to 1.08.
Thanks for the link
Posted on 7/29/15 at 10:55 am to BugAC
quote:
Typically i'd do a 1 liter starter to 8 oz. (or 1 cup) of DME.
1 cup is 8 fluid ounces.... doesn't translate 1 to 1 with weight.
Posted on 7/29/15 at 11:08 am to LSUGrad00
quote:
1 cup is 8 fluid ounces.... doesn't translate 1 to 1 with weight.
It is similar in volume. Obviously the material filling that volume could vary. I'll break out my scale when i get home to double check.
Posted on 7/29/15 at 11:20 am to BugAC
Just kegged my IPA, great aroma considering it's uncarbonated, but only ended up with around 4.5G.. 
I need a setting in Beersmith that automatically bumps my IPA/DIPA batch sizes up a half gallon.
I need a setting in Beersmith that automatically bumps my IPA/DIPA batch sizes up a half gallon.
Posted on 7/29/15 at 11:28 am to LSUGrad00
quote:
I need a setting in Beersmith that automatically bumps my IPA/DIPA batch sizes up a half gallon.
My settings are set for an average ipa. When i brew other, i usually knock down my wort gathering by .25 gallons. I just need to readjust when i brew my next ipa in about a month.
I also need to readjust come winter. Boil off volume is greater when it's colder, having to adjust for the temps.
Posted on 7/29/15 at 12:36 pm to BugAC
As its set in beersmith now with a low boil, my preboil volume is 7.25. I expect to have 5.5 in the fermenter, and if it's an ipa, i may get 5 gallons worth, depending on the hop usage.
This post was edited on 7/29/15 at 12:37 pm
Posted on 7/29/15 at 2:16 pm to BugAC
I am making an apricot IPA. (Think Magic Hat). This is the first time i am using a can of apricot puree. In the past i have made my own with wort and dried apricots. When should I add it? I did not add it Sunday when I made the beer because apparently that diminishes the flavor. I researched it and people say it is either to be added after the initial burst of fermentation is over or in the secondary. Anyone have experience with this?
This post was edited on 7/29/15 at 2:17 pm
Posted on 7/29/15 at 2:28 pm to TigerSTPelurker
I'd add it whenever you add your dry hops.
Posted on 7/29/15 at 2:43 pm to TigerSTPelurker
quote:
am making an apricot IPA. (Think Magic Hat). This is the first time i am using a can of apricot puree. In the past i have made my own with wort and dried apricots. When should I add it? I did not add it Sunday when I made the beer because apparently that diminishes the flavor. I researched it and people say it is either to be added after the initial burst of fermentation is over or in the secondary. Anyone have experience with this?
I add fruit in a secondary and rack on top for about a week. Apricot requires quite a bit to get some noticeable flavor.
I thought about doing an apricot IPA a while back. Let me know how it turns out.
Posted on 7/29/15 at 2:47 pm to BottomlandBrew
quote:
I'd add it whenever you add your dry hops
I agree with this...
quote:
This is the first time i am using a can of apricot puree.
In my experience you'll want to be prepared to add a little peach/apricot extract when you bottle or keg if you want it to be as fruity as Magic Hat #9.
I've gotten decent flavor from the puree, but it's not that bright ripe apricot flavor that I was looking for. Adding an ounce or two of extract compliments the flavors from the puree and really makes that aroma pop.
Posted on 7/29/15 at 3:27 pm to BugAC
quote:
Typically i'd do a 1 liter starter to 8 oz. (or 1 cup) of DME
holy smokes
Posted on 7/31/15 at 12:02 pm to LoneStarTiger
so I finished the chapter in designing great beers regarding Oktoberfest/ marzen style. Well when I designed and ordered my grains, I was trying o stay true to style for festbier rather than Marzen style (using 2015 style guidelines). So, this beer will be a little lighter in color than your typical Oktoberfest beer.
Posted on 7/31/15 at 6:36 pm to BugAC
Sampled my table beer. In two weeks it went from 1.027 to 1.001. The dregs have some saison yeast, I get some nice saison flavors, just a bit of brett funk, and a hint of tartness that I hope is the bacteria
I'm gonna let it go a couple more weeks and taste it again before dry hopping it.
I'm gonna let it go a couple more weeks and taste it again before dry hopping it.
This post was edited on 7/31/15 at 6:36 pm
Posted on 7/31/15 at 7:07 pm to LoneStarTiger
Impromptu brew night. Cool weather, so I jumped on it. Brewing a simcoe and FF7c ipa. Let's see if I can keep from cross contaminating this batch like some of my recent beers.
Posted on 7/31/15 at 7:48 pm to BottomlandBrew
Oh yeah. You're good. That's going to be a nice beer.
Posted on 7/31/15 at 9:38 pm to LoneStarTiger
quote:
Sampled my table beer. In two weeks it went from 1.027 to 1.001. The dregs have some saison yeast, I get some nice saison flavors, just a bit of brett funk, and a hint of tartness that I hope is the bacteria
Did you just pitch dregs?
Posted on 7/31/15 at 9:52 pm to LoneStarTiger
quote:
Sampled my table beer. In two weeks it went from 1.027 to 1.001. The dregs have some saison yeast, I get some nice saison flavors, just a bit of brett funk, and a hint of tartness that I hope is the bacteria
Nice! If you used my dregs, then it will take 6 months for the tartness and the Brett to really show up.
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