Ok so just looking for some pointers on going from 5g to 10g. I use beersmith so the recipe conversion is all done and no questions for that. My main concern is the yeast starter and splitting the batch.
So I used Mr. Malty calculator and it says i need a starter of around 2 liters. When Im ready to pitch should I split the starter in two and pour half into one carboy and the other half in the other carboy? What I'm worried about is pouring too much yeast in one carboy and not enough in the other.
Is it really as easy is just splitting the starter in half?
Plan for a reduced efficiency in your mashing. May not happen depending on your equipment, skill or luck but it's good to be aware of the possibility. As to the yeast I always used a large 15 gallon corny so I never dealt with the split.
Well I only have one stir plate for the time and also only have 6.5 and 5 gallon carboys so I guess I will have to make due. I also am using a 10g cooler mash tun and according to some calculations it will be filled to the max so I might be shopping for a bigger cooler.
Doing my first 10g batch this week
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