When to step up a starter?

[MyQul]

Balls, I just pitched the yeast into my starter but forgot to shake the packet beforehand... I noticed too late that I'd left some sedimenty bits behind. As I'm using a starter to build the cell count anyway I'm hoping this won't be a big problem...

Nah, should be fine. What is the OG of the beer your planning to chuck it in? If it's lowish this will help too

 

[MrN]

Nah, should be fine. What is the OG of the beer your planning to chuck it in? If it's lowish this will help too

1.046 is the plan.

 

[MyQul]

1.046 is the plan.

You'll be fine. The first time I used this yeast I like you put it in a 2L starter and put it in a 1.044 brown porter. Even though I smacked the hell out of the smak pak I couldnt break the nutrient pack in the main pouch. So I just cut the pouch open poured the yeast into the starter then cut the nutrient pouch open and poured that into the starter too. Fermented out no problems

 

[MyQul]

On a side note, I've just racked a smoked porter which I used 1469 in, to a bottling bucket to package later/tomorrow and took a gravity reading. It had 81% attentuation. I didnt write down the attenuation of the first two times I've used this yeast so I'm not sure if this is what it gets all the time. Even though it's got a very high attenuation, my initial impressions straight out of the FV, the beer still tastes quite malty with decent body. Somthing I dont thing you'd get if I had used something like notty or US-05, which I've found usually gets a similar attenuation

 

[Covrich]

On a side note, I've just racked a smoked porter which I used 1469 in, to a bottling bucket to package later/tomorrow and took a gravity reading. It had 81% attentuation. I didnt write down the attenuation of the first two times I've used this yeast so I'm not sure if this is what it gets all the time. Even though it's got a very high attenuation, my initial impressions straight out of the FV, the beer still tastes quite malty with decent body. Somthing I dont thing you'd get if I had used something like notty or US-05, which I've found usually gets a similar attenuation

Interesting that, because like you say you wouldn't expect it.. for that style I would expect it to be 70-75?

Mini starters def growing, so you pleased with this strain then so far?

 

[MyQul]

Interesting that, because like you say you wouldn't expect it.. for that style I would expect it to be 70-75?

Mini starters def growing, so you pleased with this strain then so far?

I also mashed at 67C so I'm definatly surprised at such a high attenuation. Yes, I'm definatle pleased with this strain. It seems to be doing what I want it to, which is make malty beers. I find it a bit similar to the SN strain but I think the SN is a bit maltier but that might have been all the crystal I put in the brown ale I used the SN in

 

[MrN]

On a side note, I've just racked a smoked porter which I used 1469 in, to a bottling bucket to package later/tomorrow and took a gravity reading. It had 81% attentuation. I didnt write down the attenuation of the first two times I've used this yeast so I'm not sure if this is what it gets all the time. Even though it's got a very high attenuation, my initial impressions straight out of the FV, the beer still tastes quite malty with decent body. Somthing I dont thing you'd get if I had used something like notty or US-05, which I've found usually gets a similar attenuation

That's interesting. I'd actually adjusted the recipe I'm using in beersmith to have a higher OG to allow for about 71% attenutaion (recipe has OG of 1.042 but I've increased it to 1.046, predicted FG of 1.014). Wyeast say to expect attenuation of about 67-71%.

My brew is intended to be a TT Landlord clone so hoping for an abv of about 4.2%, perhaps I shouldn't bother increasing the OG and risk having a slightly weaker beer... Then again I'm not going to complain too much if it comes out stronger than expected!