On Jan 31, 11:41?pm, The Artist Formerly Known as Kap'n Salty
> > On Jan 31, 4:35 pm, The Artist Formerly Known as Kap'n Salty
> >>> Hi folks, I 've got some White Labs yeast that's been off the fridge for
> >>> a month, due to delivery company delays.
> >>> Now I'm about to brew a Heffeweizen, but I'm wondering whether I should
> >>> make a starter first, just to make sure that its ok. On the other hand,
> >>> if the yeast is ok, making a starter will probably spawn too many yeast
> >>> cells and I will eventually be overpitching.
> >>> Any ideas?
> >> The answer to your quesion is almost always "yes" when you're talking
> >> about liquid yeast cultures, regardless of the condition of the tube.
> >> You will not overpitch by making a starter.
> > I'm doing my first ever (extract) brew next weekend. ?I have a Wyeast
> > large-size smack pack that I thought was okay to pitch directly if I
> > activate it 24+ hours ahead of time (.Wyeast #1762 Belgian Abbey II).
> > It shipped w/ no ice (5 days or so from Northern Brewer to me)
> > Should I:
> > a) Just do that, and delay brew-day to get new yeast if it fails to
> > activate
> > b) steal 1/2 c. of DME from the kit's fermentables to make a starter
> > with--I assume this is a bad idea
> > c) make a special trip to get extra DME to do a starter with
> > d) other?
> > (c) would be a pain. ?The OG of this beer is 1084. ?Fermentables are 6
> > lbs. Pilsen Malt Syrup, 2 lb. Pilsen DME, 2 lb brown belgian candi
> > sugar, 15 oz corn sugar (with a bit of caramunich grain to steep too,
> > 1.5 lbs)
> Honestly, 1.084 is way to big for single smack pack -- even a Belgian.
I don't have extra DME, but I do have extra pale LME. Would that be
acceptable for a starter? If so, what's the procedure and what's the
best way to store the remainder of the can once it's opened (I plan on
the next brew 2-3 weeks later)? Sanitize a jar + cap, transfer LME,