JordanThomas
Well-Known Member
Hey everyone,
I made my first starter on Wednesday night, and we are brewing a 1.068 dubbel on Saturday.
The vial we bought (WLP500) has a good by date of 2/23/2013.
I put 3 cups of water in with 1/2 cup of DME in a pan, boiled, cooled and pitched the yeast into a 2000ml flash. I know it's usually standard to do 2 cups, but our stir bar wasn't effective in such a large flask without a little extra water.
My first question is, will the extra water effect the starter? I plan on decanting after a cold crash, so I hope it doesn't matter.
There is a nice 3/4" thick yeast cake at the bottom of the 2L flask.
Second question... do I need to step this up (add more DME), or is this enough healthy yeast? If not, how much extra DME should I add? I've tried to use yeastcalc and mr malty, but as is the case with many, it confuses me a bit, and I'd like some reassurances from the wonderful community
Thanks!
I made my first starter on Wednesday night, and we are brewing a 1.068 dubbel on Saturday.
The vial we bought (WLP500) has a good by date of 2/23/2013.
I put 3 cups of water in with 1/2 cup of DME in a pan, boiled, cooled and pitched the yeast into a 2000ml flash. I know it's usually standard to do 2 cups, but our stir bar wasn't effective in such a large flask without a little extra water.
My first question is, will the extra water effect the starter? I plan on decanting after a cold crash, so I hope it doesn't matter.
There is a nice 3/4" thick yeast cake at the bottom of the 2L flask.
Second question... do I need to step this up (add more DME), or is this enough healthy yeast? If not, how much extra DME should I add? I've tried to use yeastcalc and mr malty, but as is the case with many, it confuses me a bit, and I'd like some reassurances from the wonderful community
Thanks!