I was going to brew a 1.065 Belgian Blonde on Sunday so I went and got a smack pack of Wyeast 1214 yesterday.
Mr Malty’s pitching rate calculator told me I needed to do a 3.8L starter to get up to the right pitching rate which was fine. Then I seen the extra box in the top right where you put in the date the yeast was manufactured. My yeast was from the 3rd of August. Mr Maltys calculator then told me that the viability of the yeast was only 10% for yeast that old and that I would need a really big starter and about 8 packs of yeast. Does yest viability really drop that fast.
Anyway I’m looking at a few steps of starter before I can have enough yeast, which won’t happen before Sunday unfortunately. I was thinking I could make a smaller beer on Sunday and get the yeast off that. Question is, what lower gravity beer can I make with Wyeast 1214. Most of the Belgian beers seem pretty strong.
Also, after I finally get enough yeast to make the 1.065 (7%ish) beer – would you reuse the yeast off that? Or will the yeast be a bit worn out from the 7% alchohol. Surely the Belgians must reuse their yeast from highish gravity beers rather than doing masses of starters.
And while we are at it, I heard a while ago that the Wyeast calculator is primarily focused on from when you pitch the starter to high Krausin, and that if you let it ferment to completion you get lots more yeast than the calculator says….any truth to that do you reckon?