Author Topic: Starter necessary?  (Read 662 times)

Offline flbrewer

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Starter necessary?
« on: March 18, 2014, 07:42:06 PM »
I picked up some Wyeast 1056 for a one gallon batch I'm doing...do I need to make a starter with this smack pack? FWIW, I'd like to use the remaining yeast in the pack for another batch at some point.

Secondly, BeerSmith calls for ".2" of the package. I assume this is around 1/5.

Offline denny

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Re: Starter necessary?
« Reply #1 on: March 18, 2014, 07:52:43 PM »
For one gal., you don't need a starter.  If it was me, I'd use the whole pack.  It's tough to measure out part of it and what are ya gonna do with what's left, anyway?
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Offline morticaixavier

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Re: Starter necessary?
« Reply #2 on: March 18, 2014, 08:04:29 PM »
you can reuse some of the yeast from this batch for the next batch. as denny say's it's a pain to try to only put in 1/5 of a pack and once you've managed it what do you do with the rest?
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Offline Joe Sr.

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Re: Starter necessary?
« Reply #3 on: March 18, 2014, 09:21:05 PM »
what do you do with the rest?

Brew more beer.
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Offline klickitat jim

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Re: Starter necessary?
« Reply #4 on: March 18, 2014, 09:32:56 PM »
Whole pack

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Offline gman23

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Re: Starter necessary?
« Reply #5 on: March 18, 2014, 09:54:16 PM »
Go big and brew a large batch...maybe 2 gallons?
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Offline gmac

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Re: Starter necessary?
« Reply #6 on: March 18, 2014, 10:18:52 PM »
Just a thought but since you want to use the remainder for another batch, maybe you should do a 500 ml starter then you can shake it up and add 100 ml (before fermentation) of the starter to the beer you have and let the rest ferment out.  It would be much easier to accurately measure 1/5th of a pack as a dilution than to try to get an accurate measure on a smaller amount.

Then you can let the rest ferment out, decant and top off with boiled and cooled water to save your remaining cake.  Yes, much more work than the rest have recommended.  My thought is simply this.  If you won't brew again until your 1 gal batch is done, use the whole pack and then use that yeast cake for the next batch.  If you want to brew again before the batch is done and want to hold the yeast in the interim, this could work.

Offline flbrewer

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Re: Starter necessary?
« Reply #7 on: March 19, 2014, 12:08:00 AM »
Thanks guys...ended up doing a 2 gallon batch (big time)!

Side question...I've smacked the pack about 3 hours ago, and I'm not sure if I'll be pitching tonight for a number of reasons. It's sitting in ambient temps (still in package) around 67 degrees. Will this be ok through the night if I pitch in the morning, or should I throw the inflated pack back in the 'fridge?

Thank you again!

Offline klickitat jim

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Re: Starter necessary?
« Reply #8 on: March 19, 2014, 12:30:13 AM »
If it feels like it might pop id poke a tiny hole in the top with a streril pin and set it in a big zip bag to keep fruit flies out. But I wouldn't dick the temp around without a good reason

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Offline micsager

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Re: Starter necessary?
« Reply #9 on: March 20, 2014, 09:42:29 PM »
If it feels like it might pop id poke a tiny hole in the top with a streril pin and set it in a big zip bag to keep fruit flies out. But I wouldn't dick the temp around without a good reason

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+1.  Been there, done that.