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Main
Date: 09 Sep 2006 01:32:16
From: Brian Foster
Subject: My first starter
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I'm planning on brewing a great recipe knock off of Fat Tire Amber ale. I
have a White Labs Belgian Abbey Yeast and I plan to make a starter before I
brew.
2 tblsps & 16oz of water, boil, cool, then pitch into starter. What is
optimal amount of time to do the starter before you plan on brewing and
pitching?
Thanks
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Date: 09 Sep 2006 13:51:43
From: dutchbrew/chicago
Subject: Re: My first starter
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> 2 tblsps & 16oz of water, boil, cool, then pitch into starter. What is
> optimal amount of time to do the starter before you plan on brewing and
> pitching?
I usually make the starter and pitch it close to 24 hrs after that.
Make sure there are visible signs of fermentation in your starter...
bubbling airlock, or activity inside (bubbles rising or foam). You can
pitch it anytime after that and if you dont use it right away throw it
in the fridge for another week it should be fine.
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Date: 10 Sep 2006 18:46:10
From: alebrewer
Subject: Re: My first starter
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Brian Foster wrote:
> I'm planning on brewing a great recipe knock off of Fat Tire Amber ale. I
> have a White Labs Belgian Abbey Yeast and I plan to make a starter before I
> brew.
>
> 2 tblsps & 16oz of water, boil, cool, then pitch into starter. What is
> optimal amount of time to do the starter before you plan on brewing and
> pitching?
>
> Thanks
If you are only going to use a pint of starter, don't bother. You
really are going to need at least a quart (if not two) and it will need
to work for at least three days to get any real biomass increase.
Really, if you are only going to use a pint, I'd just aerate well and
pitch the tube directly. It will do just as good, and it is a whole
lot easier.
Actually, If I was going for a Fat Tire clone, I'd just use Nottingham.
Cheaper, easier, more predictable, and closer to style.
ab
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Date: 11 Sep 2006 15:58:35
From: John 'Shaggy' Kolesar
Subject: Re: My first starter
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On Sat, 09 Sep 2006 01:32:16 GMT, <brianfoster@houston.rr.com > wrote:
> I'm planning on brewing a great recipe knock off of Fat Tire Amber ale. I
> have a White Labs Belgian Abbey Yeast and I plan to make a starter before I
> brew.
>
> 2 tblsps & 16oz of water, boil, cool, then pitch into starter. What is
> optimal amount of time to do the starter before you plan on brewing and
> pitching?
A couple days. 16oz is a pretty small starter though. I usually make
a 1 liter starter for a 5 gallon batch.
John.
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