Beernik
Well-Known Member
I'm planning on a Barleywine this summer and I'm trying to plan my yeast pitch.
Here 'a what I'm assuming:
Barleywine OG = 1.100, 5 gallons
-> this means I need a ~ 562 billion cell pitch
Yeast is purchased about a month after it's manufacture date.
1. Make a 1 liter, 1.050 starter and use my new stir plate.
2. Crash it.
3. Decant and pitch it into a 2 gallon, 1.050 BIAB SMaSH. (I don't think I can scale below 2 gallons)
-> this should result in a 663 billion cell yeast cake.
4. Bottle the 2 gallon SMaSH.
5. Add just enough distilled water to the yeast in the SMaSH's carboy so I can pour the yeast cake into the Barleywine after I get it brewed.
If this sounds like a good plan, I'll probably do the same with a Belgian Golden Ale.
Here 'a what I'm assuming:
Barleywine OG = 1.100, 5 gallons
-> this means I need a ~ 562 billion cell pitch
Yeast is purchased about a month after it's manufacture date.
1. Make a 1 liter, 1.050 starter and use my new stir plate.
2. Crash it.
3. Decant and pitch it into a 2 gallon, 1.050 BIAB SMaSH. (I don't think I can scale below 2 gallons)
-> this should result in a 663 billion cell yeast cake.
4. Bottle the 2 gallon SMaSH.
5. Add just enough distilled water to the yeast in the SMaSH's carboy so I can pour the yeast cake into the Barleywine after I get it brewed.
If this sounds like a good plan, I'll probably do the same with a Belgian Golden Ale.
