Belgian Tripel - Is starter needed with Wyeast 1388 OG 1.081?

[Pete Mc]

Hi,

First time brewing a strong beer. I'm normally brewing for 4-5.5% Abv and find that I do not need to create a starter with Wyeast smack packs.

My question is more about this strain of yeast (Wyeast 1388), it's designed to cope with high OG but I'm concerned that I might under pitch without using a starter.

If I need to use a starter do you have a tip for creating a good starter with this yeast and my target OG? Thinking about brewing this Monday so have about 60 hours to get a starter ready, but could delay brewday.

Cheers,
Pete

 

[DavidDetroit]

I'm sure there will be recommendations for a starter with that and it's good for the yeast and the beer to do so. Basically, you're not stressing the yeast out which can throw off-flavors.
I don't use liquid yeast but I have a lot of experience with high ABV Belgian tripels. I'm hovering right around 13.5% ABV on average. I think you guys have MJ-41 available in the UK and maybe that's even where it's made, I don't know. I use two packs of those and don't have any problem getting the yeast to work the way it's supposed to.
Granted, since triples have a lot of Belgian sugar/regular sugar, it's easier to ferment.
Good luck. I'm sure you'll make a smashing beer.
PS What ABV are you shooting for?

 

[Pete Mc]

9.1% I'm trying the recipe in Greg Hughes' "Home Brew Beer" book. Swapping the 1kg Belgian light candi crystals for 800g table sugar.

 

[Keruso]

Hi,

First time brewing a strong beer. I'm normally brewing for 4-5.5% Abv and find that I do not need to create a starter with Wyeast smack packs.

My question is more about this strain of yeast (Wyeast 1388), it's designed to cope with high OG but I'm concerned that I might under pitch without using a starter.

If I need to use a starter do you have a tip for creating a good starter with this yeast and my target OG? Thinking about brewing this Monday so have about 60 hours to get a starter ready, but could delay brewday.

Cheers,
Pete

I find that for beers of around 1.067+ original gravity you will need a 3 litre starter to get enough yeast cells from Wyeast.

 

[DavidDetroit]

9.1% I'm trying the recipe in Greg Hughes' "Home Brew Beer" book. Swapping the 1kg Belgian light candi crystals for 800g table sugar.

Wow, that's biggie! I do table sugar as well but I didn't want to out and out recommend it. I've also made my own Belgian sugar (rock type). I'm not so good at it but that's not to say it can't be done well and easily.

 

[strange-steve]

Definitely make a starter. Use a calculator like this one to determine what size: www.brewunited.com/yeast_calculator.php

 

[Pete Mc]

Thanks for the tips, going to make the starter.

 

[DavidDetroit]

Definitely make a starter.

In addition, since he's a first-timer, maybe give him some of your fine-tuned knowledge from experience on how to create a good starter? You might have with your hyper-link but I didn't see the usual step-by-step you guys who make starters talk about.
Cheers.

 

[strange-steve]

• Use 100g of DME per 1L of starter, which should give an SG of around 1.040 or so.
• Add a pinch of nutrient if you have it and boil to sanitise, some recommend 15 mins, personally I only do 5 mins.
• Chill to room temperature and pitch your yeast.
• If you don't have a stir plate then use a big bottle (the 5L Ashbeck bottles are perfect) and shake the crap out of it as often as possible. Also leave the lid loose (except while shaking!) to allow it to vent.
• Now you have two options, either leave it for about a day then pitch the lot into your wort, or leave it for a couple of days, chill overnight to settle the yeast, dispose of most of the liquid on top, and just pitch the yeast.
• And that's really it, just be strict with your sanitising regime.

 

[DavidDetroit]

• Use 100g of DME per 1L of starter, which should give an SG of around 1.040 or so.
• Add a pinch of nutrient if you have it and boil to sanitise, some recommend 15 mins, personally I only do 5 mins.
• Chill to room temperature and pitch your yeast.
• If you don't have a stir plate then use a big bottle (the 5L Ashbeck bottles are perfect) and shake the crap out of it as often as possible. Also leave the lid loose (except while shaking!) to allow it to vent.
• Now you have two options, either leave it for about a day then pitch the lot into your wort, or leave it for a couple of days, chill overnight to settle the yeast, dispose of most of the liquid on top, and just pitch the yeast.
• And that's really it, just be strict with your sanitising regime.

Nice! I'm sure @Pete Mc can appreciate the good info.
I'm just a simple, dry yeast sprinkler so it's a bit above my head. You guys who replicate a brewery's process are definitely appreciated.
Thanks.