Brewing a ten gallon Marzen soon and need to make a starter. Any tips on yeast, size and method? Do i need to create a starter as i would the beer, ie lager it? If so, how long does that process take and what size batch is suitable?
Read up here:http://www.mrmalty.com/
Probably all you need to know and then some.
+1 on Mr. Malty. Best info on the net about making starters...short of long sicentific-esq papers.
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye