Step up starter?
I want to make a big starter for a Belgian Dark Strong Ale.
I have starter wort canned in 1 qt mason jars, and I'm going to make a 3 quart starter on a stir plate.
I sanitized my 4l flask and pitched into the first qt of wort yesterday. I plan on adding an additional quart of wort today and again tomorrow. Is this method really any better than just pitching into the 3 qts of wort all at once?
Even if this method doesn't help the yeast, I think it will help prevent the yeast/krausen from overflowing, which I've had happen before.
I would think it is better to step up if you're starting with a smaller culture of yeast. You don't want to overwhelm them with 3 quarts from the get go if it is small. If you are pitching a fresh vial, I would think it could handle 3 quarts just fine.
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