getting the most from wyeast smack packs
I've just smacked a 1007 german ale propagator pack and the tight arse in me is debating the best way to get the most mileage from this yeast.
Currently talked myself into making a 2 lt starter and splitting that into 2, refridge 1 and step the other up to 2 or 3 lts for the brew.
Whats your thoughts people?
Currently talked myself into making a 2 lt starter and splitting that into 2, refridge 1 and step the other up to 2 or 3 lts for the brew.
Whats your thoughts people?
Replies to This Discussion
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Permalink Reply by JoKing on
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I do that all the time (with Ale yeast)
Can't see a problem with Lager yeast - just make sure you have enough afterwards for your brew (once you have stepped up)
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Permalink Reply by aldee on
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thanks Jo, would you be inclined to make a bigger starter to ensure a larger yeast count ?
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Definately mate. 4 Liters of Starter for 20 Liters of 1.048 to be fermented at 12 degrees.
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Permalink Reply by James P on
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Yep same here, 2 litre starter then split and grow the second to pitching rate.
Your cell count depends on OG, temperature etc, so you should check out Mr Malty for the volume you need.
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Permalink Reply by denimglen on
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If your sanitation is up to scratch you can pitch that smack pack straight into a small beer. Then harvest the cake and wash/rinse it, and either pitch into another batch or put the yeast into jars (I usually get 3 - 4 from a harvest) and use one jar to make a starter for your next beer.
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