No Starter Competition Results Poll

How do you actually know how many cells you have even w/ a starter?

 

Yup, that's the one. No idea where we placed out of the 80 or so entries in the ProAm but we weren't in the top three so no medal.

 

Reading can be confusing.

 

To qualify for the GABF Pro-Am you need to have won a BJCP sanctioned competition with your homebrew and brew that beer at the brewery, and then the brewery submits to the GABF, which is not BJCP sanctioned. Simple, no?

 

Not much in the way of sample size (Maybe due to results?), but I guess the answer is make a starter or pitch dry yeast, unless you want to end up brewing with New Belgium.

 

as i read the question it only takes one 'yes' to validate it. so whats your thought vikeman? i know you mentioned that you thought you should get many affirmatives if this is true, but doesnt one satisfy the question at hand? the follow up question of course would be, do starters make beers better in competition.

 

What I would be interested to see is someone brew some ten gallon batches and ferment half with just a smack pack and half with a starter and enter both into some competitions.

 

heres a link to an excellent experiment that was performed. granted this is not bjcp judging, but it has relevancy in this topic.
the triangle testing method is also a great way to ensure that you get accurate results when using a limited field for judging. the experiment is basically one smack pack/vial vs. a starter. i say basically because the person who performed it actually split a 6 gal. batch to two 3 gal. fermenters and then pitched according to volume. so, take the cell counts with a grain of salt...

http://seanterrill.com/2010/05/09/yeast-pitching-rate-results/

 

unless you really geek it out, you will never know exactly, but you are going to be growing a certain amount of new cells with say a 1L starter so that +/- range will be much tighter than if you're pitching a vial where your viable yeast count's range could be measured on a logarithmic scale. The yeast companies will advertise 100 billion cells, but that is if everything has gone well with transport and it's a new vial/pack.

 

Vikeman, please don't read any hositlity into this post, but I'm sort of curious: why do are you barking up this tree? What's your agenda?

It just seems like no amount of polling is going to shed new light on the idea that pitching rate is important and that single packs of liquid yeasts become increasingly more problematic as starting gravity increases. I probably am misunderstanding your intent, but it seems like you are trying to gather evidence in support of something that is already pretty well known.

 

Keep in mind that everyone does not brew for compitition. I am guilty of underpitching on many beers, mainly lagers and high gravity beers. I am very happy with the quality of most beers I brew. The few times I have entered a compitition I have got honerable mention or feed back that was not worth my time. I have in the past made alot of fine tasting beer with 1 vial. I had 1 batch that did not finish with 1 vial of WLP005 and since then have pitched 2 vials. I have never made a starter. ( Feel free to pile on!)

 

i made a beer without a starter one time and it tasted pretty good. you're welcome in advance. glad to be of assistance.

 

I think VikeMan was looking for a thread that would answer the question definitively that could be forever referenced in the future to immediately end all debate. Kind of the BA equivalent of pulling Marshall McLuhan out from behind the movie poster. Not surprisingly, it didn't work, though he really did give it the ol' college try, didn't he?

 

This bubble gum taste vanishes with aging, i have had the same problem with WYeast 1214.

 

Thanks to you and google, I now know something about this guy. I still have no idea what you mean.

 

OK, now I get it.
It's been a long time since I saw this flick, and didn't recall the scene.