RJSkypala

Recipes 

Hello all,

I am about to make my first liquid yeast starter, Wyeast bavarian wheat. Is it possible to double the starter size and use it for two wheat beers? Or is it better to use yeast already used from a batch?

sorry if this is a very elementary question.

best,
RJ

WBC

Recipes 

Sure you can. Make up 1 quart of water DME to a SG of 1.040 and boil it 20 munutes with 2 to 3 hop pellets. Cool to 70F and pitch room temp yeast. Mix and aerate. Store at room temperature. It will ferment and swirl it often to keep the yeast in suspension. If you were making it for 10 gallons then you would repeat this again wit a half gallon of new wort to which you would add the decanted yeast from your first step up. This can be done over and over to make very big quantities.

0.22 LBS DME
1 QT water

Calculator: http://brew.stderr.net/starter_wort_calc.html

__________________
Cheers,
WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor

“If you find yourself in a hole, the first thing to do is stop digging”

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susitna4

Recipes 

If using yeast nutrients, should I use them each time I boil up a new wort batch to add to the starter?