Best way to do a starter

[Sven]

Ice cream has no bones.

See, I can do it too.

Push Eject

I thought "ice cream makes ice cream juice"

[Push Eject]

Ice cream JELLO has bones...

Jell-O IS bones!

Push Eject

[Speyedr]

Ice cream JELLO has bones...

Jell-O IS bones!

Push Eject

Damn!!! You got me... SHIT!

[yeast_slurry_speech]

I was looking at Jamil's calculator and I was wondering if I'm making too large a starter.

I usually throw a white labs tube or smack pack into a half gallon starter for anything under 1.50.

Anything over 1.50 I pitch a tube or wyeast packet into a gallon starter.

Then I'll let it go a few days to let it ferment out, decant, shake it up and pitch into a small amount of wort to get it going while I mash.

Any ideas on this?

[Bugeater]

That's along the lines of what I do. 2 liter starter under 1.060 and 3 liter from 1.060 - 1.080 and a gallon above 1.080. I always start with a 2 liter starter and then add more wort after a day or two.

I would consider repitching 3 or more times on a complete yeast cake as overpitching. Reusing a complete yeast cake once (twice if the second is a really big beer) as still not overpitching.

Wayne
Bugeater Brewing Company

[Push Eject]

Reusing a complete yeast cake once (twice if the second is a really big beer) as still not overpitching.

I know you mentally included the following, Wayne, but just for dips like me I'll add it:

"If... your... process... is... totally... clean."

Push Eject
Bubeater Brewing Company

[Bugeater]

Quite correct, Push.

Wayne