motobrewer
I'm no atheist scientist, but...
mrmalty says i need 4 liters, lol
i usually dilute it to 800 mL before i put the foil on
mrmalty says i need 4 liters, lol
So, can you just use the 4:1 water to dme ratio to make any size starter? Dilute by 25%?
Seems like it would be better taste-wise by decanting the poopy beer off before pitching a big starter
i use a cup dme per quart.. never checked the gravity but it never has been an issue. also only pitch 1 or 2L of single-step cells.
Taste won't make a difference. It's just yeast...they eventually fall out of the beer. This is an option, tho. Personally, I like to pitch a starter that is still active, so the yeast go nuts on the wort and don't have to come out of dormancy.
Having watched some of the Brewing Network's older video podcasts showing six-pack batches, and since I have some one-gallon glass carboys on hand, I'm going to start making some six-patch batches. Would making a 1-litre starter make any sense? Since the yeast packets are for 5-gallon batches I was figuring that I could use half a pack for each 1-gallon batch for more than enough yeast....
Possibly a dumb question from someone with zero experience with both liquid yeast and starters:
Do you activate the smack pack a couple of days before doing the starter or do you just pitch in the yeast into the starter without smacking?
Please excuse the noob question, but what exactly is the "stepping up" I keep seeing references to? Mr. Malty is advising a 3L starter for my next brew (1.069 OG Honey Porter). I don't have anything handy to store such a large starter - could a 1L starter be "stepped up" to 3L in multiple containers (2-3 half gallon growlers)?
Also, is a 1L starter still a significant improvement over just pitching the smack pack if Mr Malty is advising 3L? The smack pack is very fresh if that makes any difference.
i usually dilute it to 800 mL before i put the foil on
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