Wyeast Xl Starters

[Screwtop]

Made a 3L starter (2 x 1.5) as normal using an XL pack. Things did not go according to my reference (airlocked thread begun by Batz). Sought some advice from the master and all turned out well, 2L pitch volume @ 1040, plus a few subs to store away. However I noticed this Link Thing today while trolling around. Interesting info re the XL packs for interest of the forum.

Edit:Typo

 

[jayse]

Pretty good stuff there, I have brewed the same day with one before, even brewed the very next day with a nice fresh 50ml packs smacked in the morning and starter that nite and pitched the next nite.
A couple times now with very fresh packs from grumpies i have smacked when i brought them and they are fully swelled by the time i eventually leave. Although the grumps staff will tell ya i don't leave for hours. :chug: :chug:


Jayse

 

[Murray]

Yeah, the fresh ones can be fully swelled in a few hours and I've had no problems pitching on the same day for normal-sized batches.

 

[THE DRUNK ARAB]

And I smacked a Wyeast XL 1388 on Saturday and it is now fully expanded. The date on the pack was November 02!
Was expecting it to take a lot longer than that!

C&B
TDA

 

[Weizguy]

I second that...

Picked up a Saison yeast, from the fridge, on Saturday. Was partly swelled by the time I got home, before I smacked it. Sometimes they package b4 the yeast goes dormant.

So, I smacked it and it was fully swelled by that evening. Was a Nov 05 package.

Vigorous!

Seth

 

[warrenlw63]

I second that...

Picked up a Saison yeast, from the fridge, on Saturday. Was partly swelled by the time I got home, before I smacked it. Sometimes they package b4 the yeast goes dormant.

So, I smacked it and it was fully swelled by that evening. Was a Nov 05 package.

Vigorous!

Seth

[post="92707"][/post]​

Weiz.

Same thing happened with my Saison yeast. Thought that the inner-pouch was already ruptured. All I did was pour the yeast to the starter, break the inner-pouch after that and then added that to the starter too. Fermentation was going within 2 hours. :beerbang:

Unfortunately if they've pre-swelled it's impossible to break the nutrient pouch in the usual manner without winding up in a disaster. Your pack mustn't have been as extreme as mine.

Warren -

 

[Screwtop]

And I smacked a Wyeast XL 1388 on Saturday and it is now fully expanded. The date on the pack was November 02!
Was expecting it to take a lot longer than that!

C&B
TDA

[post="92686"][/post]​

Have noted that 1388 likes a fairly high starter wort. If you use DME check the grav of your wort after boiling.

My starters to date have been made using Brewcraft DME. Checked one after boiling 2/3 cup in 1.5L and it just went 1020. A little weak in comparison to the generic one from my LHBS!

Fed that to the 1388 army, they were not impressed, next step a wort of 1040 and they loved it. For the pitching starter used 1L of cooled beer wort at 1064 and added that to 1L of krausening starter in a 2.5L bottle with airlock and put it into the ferm fridge. The fermenter went in beside the starter, by the time the temp was down to pitching temp the starter was really going off.

Yeastie breeds have individual likes and dislikes, 3638 performed best at 1020. Above that it seemed to work too fast. I like to keep as little of the culture as possible from retiring to dormancy before the next step. Just my way of doing things. Others who are more experienced in this area may want to add to this. I believe the time to put them to sleep is just before spliting the remaining starter into subs for the fridge.

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