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General Category => Yeast and Fermentation => Topic started by: davidgzach on December 18, 2012, 03:45:42 PM

Title: 1.072 to 1.050
Post by: davidgzach on December 18, 2012, 03:45:42 PM
I have some 1084 slurry that came from a 1.072 Stout that I want to use in a 1.050 Irish Ale.  It's about a month old.  What could possibly go wrong?

Dave
Title: Re: 1.072 to 1.050
Post by: blatz on December 18, 2012, 03:59:44 PM
I wouldnt worry.  I dont think you need to pitch the whole thing though.
Title: Re: 1.072 to 1.050
Post by: Joe Sr. on December 18, 2012, 04:02:08 PM
You could use some of it to make a starter.
Title: Re: 1.072 to 1.050
Post by: davidgzach on December 18, 2012, 04:02:24 PM
I wouldnt worry.  I dont think you need to pitch the whole thing though.

I was thinking half?
Title: Re: 1.072 to 1.050
Post by: davidgzach on December 18, 2012, 04:04:32 PM
You could use some of it to make a starter.

It's for Friday's "Man-Day" brew with my buddies.  I guess if I made the starter today, I would be in good shape. 

Now that's another question though.  How much slurry in how big a starter for 5G?
Title: Re: 1.072 to 1.050
Post by: blatz on December 18, 2012, 04:05:31 PM
I wouldnt worry.  I dont think you need to pitch the whole thing though.

I was thinking half?

half of what though - sort of like how long is a piece of string  ;)

I'd pitch a cup.

as for a starter - what Joe recommends above - you're sort of at my breakpoint of where I'd make a starter versus a straight pitch - once it goes over a month I consider making a starter.  but sometimes, I have been know to be lazy...
Title: Re: 1.072 to 1.050
Post by: rjharper on December 18, 2012, 04:09:09 PM
I wouldnt worry.  I dont think you need to pitch the whole thing though.

I was thinking half?

half of what though - sort of like how long is a piece of string  ;)

I'd pitch a cup.

as for a starter - what Joe recommends above - you're sort of at my breakpoint of where I'd make a starter versus a straight pitch - once it goes over a month I consider making a starter.  but sometimes, I have been know to be lazy...

You could skip the starter, and pitch the slurry into a quart of your wort, and let that kick off, then pitch that at high krausen into the main fermentation vessel.
Title: Re: 1.072 to 1.050
Post by: blatz on December 18, 2012, 04:10:20 PM
Now that's another question though.  How much slurry in how big a starter for 5G?

if you're going that route, 3 tablespoons and 2L of wort, pref on a stir plate.
Title: Re: 1.072 to 1.050
Post by: blatz on December 18, 2012, 04:10:49 PM
rjharper has a good idea too - I do that sometimes also.
Title: Re: 1.072 to 1.050
Post by: davidgzach on December 18, 2012, 04:17:15 PM
I'm on the fence about the starter as well.  Not a bad idea about pulling some wort and pitching that at high Krausen.  I saved the entire cake from the Stout so I was thinking of pitching half of that volume.  Probably about 12oz.  I have to ponder all of this..... :o
Title: Re: 1.072 to 1.050
Post by: beersk on December 18, 2012, 05:02:53 PM
rjharper has a good idea too - I do that sometimes also.
I've done this also, it's a pretty easy method.
Title: Re: 1.072 to 1.050
Post by: morticaixavier on December 18, 2012, 05:10:03 PM
I think a starter might be a good idea as the yeast might also be a bit stressed by the high gravity environment they are coming from.

I might also be a bit worried about color carryover, but making a starter with just a couple table spoons of slurry would probably help with that as well.