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Yeast starter

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Yeast starter

Wed Feb 01, 2006 9:55 pm

Hay there, I was just checking our Mr. Malty's sight and have a question. He talks about 3 oz to 1 q for a starter, then states that that will give you about 150 B cells. Earley iy syates that for 5 is G of 48 ihs wort you need about 240B cells. What do you do... should I pitch 6 oz in 2 q to get closer to the recomended 240B cells?
Thanks
tim
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TimCA
 
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Thu Feb 02, 2006 5:45 am

Yup. Just keep making bigger starters. I make 1 gallon starters for my lagers.

Travis
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Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
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Lufah
 
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Thu Feb 02, 2006 6:00 am

You doing 5 gallon batches? How does that work? 20% of your batch is your starter?
-- Steve

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linuxelf
 
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Thu Feb 02, 2006 6:14 am

I'll let the starter ferment all the way then pitch just the yeast slurry from the bottom.

Travis
A very silly place... http://yarnzombie.net/Travis/

Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
-Dave Barry
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Lufah
 
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Thu Feb 02, 2006 6:20 am

Ah. Ok, I've never done starters before, but have been meaning to start. That makes sense. Thanks.
-- Steve

Kegged: "Old Nimrod" American Barleywine
Kegged: Oatmeal Raisin Cookie Amber
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linuxelf
 
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