Recent content by Duffman7

Glad you got it figured out. The whole idea is to grow enough yeast for your fermentation. If you run into that situation again (unsure if you have enough yeast built up in the starter), you can always do a step up. Just decant the used wort and add another new wort on top. Give it another...

To answer a couple of your other questions....there are a couple of things you can do. You can have your Double IPA brewed and ready to go, then move your Pale Ale off the yeast (assuming out of the primary, either to bottles/keg or into a secondary), and pour your Double right onto that yeast...

I'm similar to you. Just got into yeast starters in the past year and do them for all my beers now. The process you described (in question form) is what I do...use new or harvested yeast and make a small wort (roughly 16oz water and 1cup DME), wait roughly 24 hours, then decant (basically...

You could go with a few mini batches to try different combinations. I have some 1 gallon carboys (real cheap at the LHBS...like $5 each) and have been waiting to build up enough leftovers to try these mini batches. Just a chance to experiment and see what happens on a small scale, so no...

Throwing in my 2 cents. I use the Palmer method from how to brew (online version)...16oz water and .5 cup DME (sorry, terrible at unit conversions) for the wort at each step. I start with that volume wort, then add the same volume every 24 hours, no decanting. I use a 1-gallon carboy...

I'm new to starters as well, but have a few under my belt. I try to read lots on starters, process, etc and have found that you may miss the whole krausen period. I've only seen one very active starter out of 4 so far. That's a function of timing (I use the "stir when I pass it" method and...