Yeast starter for belgian dubbel
so before you jump down my throat for asking a seemingly redundant question, please bear with me. I am using liquid yeast for the first time, and will therefore need to make a starter, especially because I am planning on making a dubbel with an OG of around 1.080. According to mr malty, this means I need around a 1/2 gallon starter. Does this sound right? And if so, what is the best way to make this starter? Should I just pitch the yeast in to a 1/2 gallon wort using DME, which from the wiki comes about to be around 2 cups DME in 8 cups water, or should I make a 2 pint (1/4 gallon) starter and then 24-36 hours later pitch another 2 pint wort to step up the starter? I am picking up the yeast tomorrow and will most likely be brewing on Friday, but can wait until saturday if I need to. Thanks for all you continuing help!
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