steelerguy
Well-Known Member
I am going to be brewing a doppelbock next weekend and I need to start thinking about the starter. I have one smack pack of Wyeast 2206 Bavarian Lager. I am going to be shooting for around 1.085 for the OG and will need about 600 billion little yeasties working for me.
Using the Wyeast pitching rate calculator it seems like doing a two step starter. 1.33 quarts let it go for 24 hours, then add 2.66 quarts, and let it go for another 24 hours. That into my wort should give me enough yeast.
For those of you who have brewed large lagers before, does this sound about right? I was thinking I could do that process twice if needed, saving the yeast from the first run in a jar in the fridge while I make another starter. Then combine and pitch when ready. Don't want to do that though if just one run though should be enough. What say you lager brewers?
Using the Wyeast pitching rate calculator it seems like doing a two step starter. 1.33 quarts let it go for 24 hours, then add 2.66 quarts, and let it go for another 24 hours. That into my wort should give me enough yeast.
For those of you who have brewed large lagers before, does this sound about right? I was thinking I could do that process twice if needed, saving the yeast from the first run in a jar in the fridge while I make another starter. Then combine and pitch when ready. Don't want to do that though if just one run though should be enough. What say you lager brewers?