BMClark2210
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I'm doing a bock and this is my first temp controlled beer. Should I lower the temp of my wort to 50 before adding the yeast
julioardz said:Do you have an adequate starter? That's what I do with an appropriate starter for the beer. I lower the wort to the temperature I plan to ferment then pitch the yeast.
I'm using wyeast
Looking good so far. It's been 7 hours so far.
Ok sorry for the delay. I was finishing up and cleaning, now the wort is in the keezer cooling down. The yeast strain is 2278 czech pils and no I do not have a starter. I'm quite new to all this so I'm a bit foggy on the whole starter thing do I rely on the smack packs but am very interested in in bc I plan to one day do starters. Anyways I only have the one pack which is now worrying me bc of what you guys have said bc idk when I'll be going back to the brew store so I hope this does the trick. My og was 61. Would this lack of yeast be the cause of my low alcohol content? Btw this was all recommended by my local brew store :/. Guess I should have came on here and asked first.
Anyone have a good site on starters? Or the quick and dirty way u could tell me on here lol. Thanks!
Yooper said:Great- it took off well so you don't need more yeast. However, 61 degrees is too warm for that strain, and you may have some fruitiness in it. Try your best to ferment that strain at about 55 degrees as a max.
julioardz said:Here's what Wyeast says on pitch rates:
Pitch rates make a dramatic difference in the final flavor and aroma profile of any beer. Ester production is directly related to yeast growth as are most other flavor and aroma compounds.
A low pitch rate can lead to:
Excess levels of diacetyl
Increase in higher/fusel alcohol formation
Increase in ester formation
Increase in volatile sulfur compounds
High terminal gravities
Stuck fermentations
Increased risk of infection
High pitch rates can lead to:
Very low ester production
Very fast fermentations
Thin or lacking body/mouthfeel
Autolysis (Yeasty flavors due to lysing of cells)
Here's a thread on making a yeast starter. You don't need a flask and stir plate. Any large container you can sanitize and keep covered will work. I use a 1 gallon glass jug to make my starters. A stir plate helps, but you can also build a starter by leaving it on the counter and shaking it every time you walk by.
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