Yeast Starters
I've been trolling through the forum looking for info/opinions on yeast starters. There's a few comments scattered throughout so I thought I create a thread for it.
What's you opinion on starters?
1L for Ales?
2L for Lagers?
Pitching warm vs. cool?
I've ordered a smackpack of lager yeast and need to make a starter for 21L of wort at 1.050. I was planning on a 1.5L starter, decanting spent wort, pitching at 15c then slowly cooling to 10c overnight.
I don't have a stir plate so I was planning on a lot of shaking.
What's you opinion on starters?
1L for Ales?
2L for Lagers?
Pitching warm vs. cool?
I've ordered a smackpack of lager yeast and need to make a starter for 21L of wort at 1.050. I was planning on a 1.5L starter, decanting spent wort, pitching at 15c then slowly cooling to 10c overnight.
I don't have a stir plate so I was planning on a lot of shaking.
Replies to This Discussion
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Permalink Reply by jt on
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Ok, I used B-Saaz for those brews, it was before it was renamed so you can tell it's a year or two back and to borrow a phrase it was scrummy num nums
Maybe take some advice from James too as he gets big raps for his pils ?
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