jeremy0209

Recipes 

I use the pitch calculator from mrmalty.com and I don't change any settings....it's close enough for me. Also, when I'm making a starter, I use 100 grams of DME per 1 liter of water. I usually make a 1.5 or 2 liter starter, let it ferment out for 2 days, decant most of the liquid from the top, and pitch the remaining slurry.

bu11dog13795

Recipes 

You can also use yeastcalc.com

galacticbrewing12

Recipes 

Thanks for the suggestion.

william_shakes_beer

Recipes 

I do 4 cups water and 1 cup light (pilsen) DME for the starter wort.

beerloaf

Recipes 

I wash as well as bank (freeze) yeast. I have around 7 varieties frozen which are good for years and probably around 6 different strains that I use regularly washed. I don't remember the last time I bought new yeast. It's easy to do and I don't know why more people don't do it. When you wash/store your own yeast and buy grain in bulk, AG brewing in large batches (10 gal) is a whole lot cheaper.

beerloaf

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"Look, let me explain something to you. I'm not Mr. Lebowski. You're Mr. Lebowski. I'm the Dude. So that's what you call me. That or His Dudeness... Duder... or El Duderino, if, you know, you're not into the whole brevity thing." -The Dude

beerloaf

Recipes 

Thats exactly what I do and hasn't failed me yet.

__________________
"Look, let me explain something to you. I'm not Mr. Lebowski. You're Mr. Lebowski. I'm the Dude. So that's what you call me. That or His Dudeness... Duder... or El Duderino, if, you know, you're not into the whole brevity thing." -The Dude

CastleHollow

Recipes 

You can also draw off extra wort from your AG runnings to use in making your next starter

StinkyVp

Recipes 

I've filtered the trub from my boil kettle and got a quart or two of good wort for making starters. Just put it in the fridge for the next time you need a starter. I've heard of people doing this and freezing it too.

galacticbrewing12

Recipes 

I went with the 4 cups of water and 1 cup of DME and it worked really well. The stout yeast I harvested went to town on the starter and turned out better than I would have expected.

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Kegged: Irish Red Ale
Irish Dry Stout

Secondary: Dry Mead

Transamguy77

Recipes 

I used yeast that was refrigerated for a year with a starter. +1 to what Beerloaf said about using starters for 10 gallon batches saves a bunch of money.