joey11bball
Well-Known Member
Hello All
I plan on making a 1.120 barleywine and have read much about yeast starters and Im pretty sure I would need to make a 3L one to be safe and have enough healthy yeast to ferment all that sugar!!! My question is that I have read that you should add a half a cup or DME to every 2 cups of water, so to make a 3L would i just up that ratio until it equals 3L? Or should I make a starter with 1/2 cup DME and 2 cups water, let the yeast multiply, then when they seem to be done add another 1/2cup of DME and 2 cups water, and repeat this until it equals 3L?
Thanks guys
I plan on making a 1.120 barleywine and have read much about yeast starters and Im pretty sure I would need to make a 3L one to be safe and have enough healthy yeast to ferment all that sugar!!! My question is that I have read that you should add a half a cup or DME to every 2 cups of water, so to make a 3L would i just up that ratio until it equals 3L? Or should I make a starter with 1/2 cup DME and 2 cups water, let the yeast multiply, then when they seem to be done add another 1/2cup of DME and 2 cups water, and repeat this until it equals 3L?
Thanks guys