http://groups.yahoo.com/group/SODZ/ SODZ - Columbus Area Homebrewers Fri, 29 Aug 2008 19:10:03 GMT mrwizrd_66 http://groups.yahoo.com/group/SODZ/message/3439 http://groups.yahoo.com/group/SODZ/message/3439 You know Frank makes a good point. If you are going to make a 2 gallon starter why not make 5 gal of a small beer or even 2.5 gal if you don't want too much of Fri, 29 Aug 2008 01:49:37 GMT Eric Asebrook http://groups.yahoo.com/group/SODZ/message/3438 http://groups.yahoo.com/group/SODZ/message/3438 Thanks Kirk!, I probably won't need the starter for about a month. I have a couple of brews ahead of the saison so if you don't mind, I really would appreciate Thu, 28 Aug 2008 20:56:18 GMT http://groups.yahoo.com/group/SODZ/message/3437 http://groups.yahoo.com/group/SODZ/message/3437 Reminder from: SODZ Yahoo! Group http://groups.yahoo.com/group/SODZ/cal Studio 35, beer tasting & a movie Sunday August 31, 2008 5:00 pm - 8:00 pm Location: Thu, 28 Aug 2008 19:41:07 GMT Sean http://groups.yahoo.com/group/SODZ/message/3436 http://groups.yahoo.com/group/SODZ/message/3436 If anyone is interested in joining, me and a few friends are headded out to Eddie Georges on Campus to have a few beers and watch the Browns Game.  Game Thu, 28 Aug 2008 14:43:44 GMT mrwizrd_66 http://groups.yahoo.com/group/SODZ/message/3435 http://groups.yahoo.com/group/SODZ/message/3435 I don't but I can pick up a bottle and streak it out and grow a starter for you. It will take a few days and I'll be forced to drink the bottle (life is hard) Thu, 28 Aug 2008 14:41:08 GMT mrwizrd_66 http://groups.yahoo.com/group/SODZ/message/3434 http://groups.yahoo.com/group/SODZ/message/3434 Dave Longstaff (some of you may remember him) has moved to Baltimore and works in a yeast lab now. He wanted to give his two cents but for some reason he Thu, 28 Aug 2008 13:01:19 GMT fbarickm http://groups.yahoo.com/group/SODZ/message/3433 http://groups.yahoo.com/group/SODZ/message/3433 Why not build a 5 gallon batch for your starter and then pitch on the yeast cake? Pros 1. Cheaper 2. You get beer Cons 1. It takes time and planning You could Thu, 28 Aug 2008 01:16:32 GMT Eric Asebrook http://groups.yahoo.com/group/SODZ/message/3432 http://groups.yahoo.com/group/SODZ/message/3432 Hey Kirk, Would you happen to have a slant of the DuPont Saison yeast? If so, what will it take to get a starter from you? Let me know and thanks in advance. Wed, 27 Aug 2008 15:53:41 GMT Jay Wince http://groups.yahoo.com/group/SODZ/message/3431 http://groups.yahoo.com/group/SODZ/message/3431 In response to the possible trek out to Zanesville we want to add that we are having entertainment that evening. Starting at 8 we will have 'Buzz' who is a Wed, 27 Aug 2008 14:36:08 GMT degeorge@... http://groups.yahoo.com/group/SODZ/message/3430 http://groups.yahoo.com/group/SODZ/message/3430 The George family (all the kids) plans on being at Weasel Boy on Saturday September 6 around 3 pm for beers and local pizza, therefore I am making a call to Wed, 27 Aug 2008 02:43:50 GMT mrwizrd_66 http://groups.yahoo.com/group/SODZ/message/3429 http://groups.yahoo.com/group/SODZ/message/3429 I've never used that calculator but it looks pretty good. In step 1 if you change the number of smack packs to 2 and change your starter to 1 gallon 3.7L is Tue, 26 Aug 2008 22:59:17 GMT Jeff L. http://groups.yahoo.com/group/SODZ/message/3428 http://groups.yahoo.com/group/SODZ/message/3428 Thank Kirk. If the initial smack packs are 125 ml (and 100 billion cells), would you be able to hazard a guess as to the approx. cell count I might be at doing Tue, 26 Aug 2008 20:56:24 GMT http://groups.yahoo.com/group/SODZ/message/3427 http://groups.yahoo.com/group/SODZ/message/3427 Reminder from: SODZ Yahoo! Group http://groups.yahoo.com/group/SODZ/cal Studio 35, beer tasting & a movie Sunday August 31, 2008 5:00 pm - 8:00 pm (The next Tue, 26 Aug 2008 20:54:48 GMT mrwizrd_66 http://groups.yahoo.com/group/SODZ/message/3426 http://groups.yahoo.com/group/SODZ/message/3426 You know I've looked at a variety of sources about pitching rates through the years and there is a wide range that say that you shouldn't go over 21 million Tue, 26 Aug 2008 19:35:15 GMT Jeff L. http://groups.yahoo.com/group/SODZ/message/3425 http://groups.yahoo.com/group/SODZ/message/3425 Kirk, Thanks for the info. Can you provide some more advice? It is for 11 gal of 1046-1051 (haven't decided OG yet) lager that will be fermented around 48 F.