I'm not confident with yeast starters yet.
I have 2 x 11g packets of nottingham.
Will one packet pitched straight from the packet be seriously under pitching?
Thanks guys,
I'm all set to start this week.
Oh and one last question :
I'm in the UK so US 2 row isn't readily available. I've seen an extra light Maris otter EBC 2-4. Would this be a suitable substitute, or should I use standard MO but leave out the Amber malt?
Many thanks.
I'm going to use Yooper's recipe for my first AG attempt as I love DFH 60.
I've waded through 100 or so pages on this post but still have a couple of questions :
Following the mashing water volumes I intend to mash in and mash out. Can anyone tell me if I use the same amount of sparge...