Bizoune
Well-Known Member
I've got some 2 month old washed yeast in a 250mL mason jar in the fridge. It's about a 3/4" layer. I'm trying to figure out how much starter wort I need to make to get a proper pitch rate for a 5.25 gallon 1.050 beer. I've consulted Mr. Malty's slurry calculator but I'm still confused. So...
1. When making a starter in this case is it to get the yeast waked up before I pitch in my beer wort as well as to check viability?
2. If so, what is a good quantity? 1 litre, 1.5 litre?
Thanks!
1. When making a starter in this case is it to get the yeast waked up before I pitch in my beer wort as well as to check viability?
2. If so, what is a good quantity? 1 litre, 1.5 litre?
Thanks!