And you can save that bitterness for your next IPA. [emoji78][emoji481][emoji481][emoji481][emoji481][emoji481].
Are you gonna let us know when you have a 72 hour lag? No? Didn't think so.Actually I've never had a beer lag more than 15-20 hours. I would be happy to let everyone on here know if/when that happens. I'll be sure to send you a special private message just to keep you in the loop buddy. [emoji481][emoji57] cheers.
great! cause it is only a matter of time. (save the pm. and the emojis)
Ha! That was a good one!
Reading my posts from last night I sounded a bit of a jerk, and I apologize.
That said, if you have extremely fresh vials and under 1.065 I agree you can usually get away without a starter. But on vials that are a little past their prime, and that can be only a month or two after their production date, you are playing roulette. Remember that vials bought at HBS may not have been handled as well as you have hoped.
I just made a starter with two vials of yeast that were close to expiration and they took 2 days in 4L stirred starter to start to show signs of activity. Sure am glad I made a starter first!
I am lucky enough to have literally gallons of fresh yeast at my disposal whenever I need it so on smaller batches with different yeasts I don't have on hand at brewery I have gotten lazy and have taken to not makings starters as religiously as I once did. But I usually start with a low gravity beer (1.050ish) and pitch two vials in 5-6 gallons just to be safe. Then use that yeast for the rest of my series of whatever beers come after.
Also, I remember when WL had half of the viable cells in them than they do now. It was 1998-99(?) when they launched with "pitchable" vials. Glad they have been quietly upping the cell count over the years. 'Cause what they started with as "pitchable" certainly wasn't (and arguably isn't now).