Author Topic: Starter Timing  (Read 1254 times)

Offline flbrewer

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Starter Timing
« on: March 11, 2016, 05:55:49 PM »
What's the hive opinion on a starter or not when brewing in about 36 hours? I'll be using a Wyeast 1318 pack. I know I can't do a starter plus decant in that time.

I was considering either dumping the whole starter in or skipping it. The beer is a 1.052 5.5 gallon batch.

Offline neddles

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Re: Starter Timing
« Reply #1 on: March 11, 2016, 06:12:58 PM »
What's the hive opinion on a starter or not when brewing in about 36 hours? I'll be using a Wyeast 1318 pack. I know I can't do a starter plus decant in that time.

I was considering either dumping the whole starter in or skipping it. The beer is a 1.052 5.5 gallon batch.

I my house this is the best timing for a SNS starter.

Offline Phil_M

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Re: Starter Timing
« Reply #2 on: March 11, 2016, 06:13:54 PM »
Using the "shaken, not stirred" starter method, I've been aiming to pitch into the starter 8 hours before I intend to pitch into the beer. Might not be a bad time to try something along the lines of that method, even if you can't follow it exactly.
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline denny

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Re: Starter Timing
« Reply #3 on: March 11, 2016, 06:14:23 PM »
What these guys said!  ^^^^
Life begins at 60.....1.060, that is!

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RPIScotty

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Starter Timing
« Reply #4 on: March 11, 2016, 06:14:43 PM »
I would think 8-12 hrs if you go the SNS route.

EDIT: everyone beat me to it!

Offline HoosierBrew

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Re: Starter Timing
« Reply #5 on: March 11, 2016, 06:16:56 PM »
Another 'what these guys said'. I like ~ 12 hrs to pitch SNS on ales.
Jon H.

Offline flbrewer

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Re: Starter Timing
« Reply #6 on: March 11, 2016, 06:21:44 PM »
Can you elaborate? I always shake BTW. I'm assuming this means begin the starter 8 hours prior to pitching and hope to pitch it all while at high krasuen?

RPIScotty

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Re: Starter Timing
« Reply #7 on: March 11, 2016, 06:23:51 PM »

Can you elaborate? I always shake BTW. I'm assuming this means begin the starter 8 hours prior to pitching and hope to pitch it all while at high krasuen?

Empirical evidence from well known members here seems to indicate 8-12 hrs representing a "sweet spot" and ideal window that accommodates the variables between everyone's process.

Offline Phil_M

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Re: Starter Timing
« Reply #8 on: March 11, 2016, 06:37:53 PM »
I find that the only times I've missed the 8-12 hour window were when my starter was made too hot or too cold.

I make a typical 1L water/50g DME/0.25 tsp nutrient starter. Boil for 10 minutes, then cool. Pour into a 1 gal glass container, pitch yeast, shake the crap out of it. Loosen lid and start counting to 8 hours.

Normally, I just do this first thing in the morning on brew day. I got a pressure cooker not too long ago though, so I hope to start canning my starters.
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline HoosierBrew

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Re: Starter Timing
« Reply #9 on: March 11, 2016, 06:39:51 PM »
I find that the only times I've missed the 8-12 hour window were when my starter was made too hot or too cold.

I make a typical 1L water/50g DME/0.25 tsp nutrient starter. Boil for 10 minutes, then cool. Pour into a 1 gal glass container, pitch yeast, shake the crap out of it. Loosen lid and start counting to 8 hours.



Same thing I do. Anywhere 8-12 seems to work great. I usually go closer to 12.
Jon H.

Offline denny

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Re: Starter Timing
« Reply #10 on: March 11, 2016, 06:40:51 PM »
Another 'what these guys said'. I like ~ 12 hrs to pitch SNS on ales.

I'm closer to 24.
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Phil_M

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Re: Starter Timing
« Reply #11 on: March 11, 2016, 06:45:04 PM »
How long it takes to get to high krausen really seems to depend the most on how fresh the yeast is. Which I suppose isn't really that surprising.
Corn is a fine adjunct in beer.

And don't buy stale beer.

RPIScotty

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Re: Starter Timing
« Reply #12 on: March 11, 2016, 06:49:21 PM »
With a swelled smack pack (honestly I only use Wyeast for liquid yeast) pitched right into a SNS starter I would think you could expect HK closer to the 8 hour mark.

With slurry it may take a bit longer.

Offline neddles

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Re: Starter Timing
« Reply #13 on: March 11, 2016, 06:51:24 PM »
With a swelled smack pack (honestly I only use Wyeast for liquid yeast) pitched right into a SNS starter I would think you could expect HK closer to the 8 hour mark.

With slurry it may take a bit longer.
Why would fresh slurry take longer than a smack pack?

RPIScotty

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Re: Starter Timing
« Reply #14 on: March 11, 2016, 06:56:50 PM »

With a swelled smack pack (honestly I only use Wyeast for liquid yeast) pitched right into a SNS starter I would think you could expect HK closer to the 8 hour mark.

With slurry it may take a bit longer.
Why would fresh slurry take longer than a smack pack?

Sorry. I really meant harvested/stored slurry, the assumption being that fresh slurry is likely to be repitched in short order without needing a starter.