Author Topic: 1.072 to 1.050  (Read 1428 times)

Offline davidgzach

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1.072 to 1.050
« on: December 18, 2012, 08:45:42 AM »
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?

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Offline blatz

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Re: 1.072 to 1.050
« Reply #1 on: December 18, 2012, 08:59:44 AM »
I wouldnt worry.  I dont think you need to pitch the whole thing though.
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Offline Joe Sr.

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Re: 1.072 to 1.050
« Reply #2 on: December 18, 2012, 09:02:08 AM »
You could use some of it to make a starter.
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Offline davidgzach

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Re: 1.072 to 1.050
« Reply #3 on: December 18, 2012, 09:02:24 AM »
I wouldnt worry.  I dont think you need to pitch the whole thing though.

I was thinking half?
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Offline davidgzach

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Re: 1.072 to 1.050
« Reply #4 on: December 18, 2012, 09:04:32 AM »
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?
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Offline blatz

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Re: 1.072 to 1.050
« Reply #5 on: December 18, 2012, 09:05:31 AM »
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...
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Offline rjharper

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Re: 1.072 to 1.050
« Reply #6 on: December 18, 2012, 09:09:09 AM »
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.
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Offline blatz

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Re: 1.072 to 1.050
« Reply #7 on: December 18, 2012, 09:10:20 AM »
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.
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Offline blatz

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Re: 1.072 to 1.050
« Reply #8 on: December 18, 2012, 09:10:49 AM »
rjharper has a good idea too - I do that sometimes also.
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Offline davidgzach

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Re: 1.072 to 1.050
« Reply #9 on: December 18, 2012, 09:17:15 AM »
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
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Offline beersk

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Re: 1.072 to 1.050
« Reply #10 on: December 18, 2012, 10:02:53 AM »
rjharper has a good idea too - I do that sometimes also.
I've done this also, it's a pretty easy method.
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Offline morticaixavier

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Re: 1.072 to 1.050
« Reply #11 on: December 18, 2012, 10:10:03 AM »
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.
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