gavball6
Well-Known Member
Hi everyone,
I am going to try and brew the NB Bourbon Barrel Porter (extract w/grains) on Thursday night and wanted to get everyone's opinion on this timing for my yeast starter. I am using Wyeast 1728 (Scottish Ale) and plan on making a 1.75L starter with occasional swirling (no stir plate yet).
Tuesday @ noon - Remove smack pack from fridge
Tuesday @ 6 pm - Smack that pack!
Tuesday @ 10 pm - Pitch yeast into starter
Wednesday @ 8 pm - Move starter to fridge (cold crash)
Thursday @ 6 pm - Pull from fridge (bring to room temp)
Thursday @ 10 pm - Decant and pitch into wort
Does that seem right to everyone? Thanks for humoring a noob on this one!
I am going to try and brew the NB Bourbon Barrel Porter (extract w/grains) on Thursday night and wanted to get everyone's opinion on this timing for my yeast starter. I am using Wyeast 1728 (Scottish Ale) and plan on making a 1.75L starter with occasional swirling (no stir plate yet).
Tuesday @ noon - Remove smack pack from fridge
Tuesday @ 6 pm - Smack that pack!
Tuesday @ 10 pm - Pitch yeast into starter
Wednesday @ 8 pm - Move starter to fridge (cold crash)
Thursday @ 6 pm - Pull from fridge (bring to room temp)
Thursday @ 10 pm - Decant and pitch into wort
Does that seem right to everyone? Thanks for humoring a noob on this one!