Need a starter?

According to http://www.yeastcalc.com/ you'll have about half the optimum number of cells without a starter.

 

Wyeast states that you don’t need to make a starter for your Saison:

“6. Do I need to make a starter for an Activator?

No. The Activator is designed to deliver professional pitch rates (6 million cells/ ml.) when directly added to 5 gallons of wort. ( <1.060 at 70 degrees). However, if a package is slow to swell, suspected of being mishandled, or if the date is approaching the six month shelf life it is a good idea to build the culture up with a starter. High gravity or low temperature fermentations require higher pitch rates. This can be achieved with inoculating with additional packages or making a starter.”

http://www.wyeastlab.com/faqs.cfm?website=1#r19

Cheers!

 

For best results, yes. I recommend you use this calculator...

http://www.mrmalty.com/calc/calc.html

 

So, are you supposed to activate the packs two days in advance to find out if they're slow to swell? It seems to me it's most likely going to be too late to make a starter if you find that the pack activates poorly on brew day.

 

I would not leave a smackpack at room temp for two days to find out (though it typically wouldn't take that long). But then, I would make a starter anyway.

 

The answer to all "do I need a starter?" questions is, almost certainly.

 

I bought 7 vials of WL yeast and 12 sachets of dry (10 Us-05 and 2 Notty) ...ordered Thursday from a west coast supplier ...USPS is delivering...should be all but dead when it arrives Monday : ) seriously, it is real hot here and their policy said they would wait to ship Monday...they didn't. My advice: make a starter...what can it hurt? Fuck

 

I figure it has got to transit the high temps...whether it's going to a LHBS or my house....however an extra large shipment surely keeps it a little cooler. Guess I'll have to brew sooner : )...or make a multi-gallon/step-up starter.

 

You mentioned in your previous post that you had very fresh yeast “the MFG date is 11July12”. That is too large measure why the “pack swelled up a lot it just 2hrs.”

You have very fresh yeast with a lot of healthy, viable yeast cells. You really don’t need to make a starter but there is no denying that more yeast cells = more better.

Good luck with your Saison!

Cheers!

 

I did almost the exact same beer in May. Same yeast, about 1 month old at time of pitching, basically the same OG. I just pitched the 100ml activator pack 1 day after smacking (fully inflated pouch). It fermented down to 1.002 in about a week in the low-mid 70s. After 4 weeks, I had some tasty, dry saison.

 

If you want to make starter then you should, you do not need one. will the beer be better if you do? maybe, but I've seen no convincing evidence to say that it will or will not have a significant impact on your overall quality.

 

You always need a starter. Or at least double pitch. Why not????
The video goes into the benefits of pitching a shit ton of yeast.

 

Strictly speaking, you don't need to make a starter in this case, but it won't hurt, and it will give you a little extra peace of mind.

 

You're assuming that the yeast is an Activator and not a Propagator.

 

Wyeast has discontinued selling propagator smack packs in 2011.

“I contacted Wyeast to confirm that this is the case. A representative stated that indeed, their entire line of yeasts will henceforth be sold only in the larger, "Activator" smack packs.”

http://www.homebrewtalk.com/f163/wyeast-propagator-packs-discontinued-267657/

Cheers!

 

I was not aware of this, thanks for the info.

 

You’re welcome.

Cheers!