Judochop
Well-Known Member
I think I've got myself organized now. Someone please tell me this is a good 2L starter system.
Tuesday:
Boil 3 oz DME and yeast nutrient in 1L water in a 2000mL Erlenmeyer. Cool, shake, pitch Wyeast packet and set on a stir plate with loose foil cap for 24 hours
Wednesday:
Entire flask goes in fridge.
Thursday:
a) Pull flask from fridge, decant wort, allow yeast to reach room temp. Meanwhile
b) In a pan, boil 6 oz DME and yeast nutrient in 2L water. Cool to 70-75, and dump it onto yeast cake in the 2L Erlenmeyer.
c) Erlenmeyer goes back on stir plate w/ loose foil cap for 24 hours
Friday:
Entire flask goes in fridge.
Saturday Brew Day:
a) Start mashing.
b) Pull flask from fridge, decant almost all wort leaving just a little for swirling purposes, allow yeast to reach room temp.
c) Brew and pitch.
*****************************
Second question: Can anyone tell me how many cells can I expect by the end using this method? Id like to know how high of an OG I can safely go with this method before I start having to resort to scheduling back-to-back brewing weekends and pitching onto entire yeast cakes. Mr. Malty tells me how many cells I need for a given OG, which is really nice of him, but for bigger beers he insists on telling me to begin with 2 packets of yeast at the start of the yeast growing process. I dont want to buy two packets. I want to buy ONE packet and grow it as much as I can. Hence the above.
Thanks!
Tuesday:
Boil 3 oz DME and yeast nutrient in 1L water in a 2000mL Erlenmeyer. Cool, shake, pitch Wyeast packet and set on a stir plate with loose foil cap for 24 hours
Wednesday:
Entire flask goes in fridge.
Thursday:
a) Pull flask from fridge, decant wort, allow yeast to reach room temp. Meanwhile
b) In a pan, boil 6 oz DME and yeast nutrient in 2L water. Cool to 70-75, and dump it onto yeast cake in the 2L Erlenmeyer.
c) Erlenmeyer goes back on stir plate w/ loose foil cap for 24 hours
Friday:
Entire flask goes in fridge.
Saturday Brew Day:
a) Start mashing.
b) Pull flask from fridge, decant almost all wort leaving just a little for swirling purposes, allow yeast to reach room temp.
c) Brew and pitch.
*****************************
Second question: Can anyone tell me how many cells can I expect by the end using this method? Id like to know how high of an OG I can safely go with this method before I start having to resort to scheduling back-to-back brewing weekends and pitching onto entire yeast cakes. Mr. Malty tells me how many cells I need for a given OG, which is really nice of him, but for bigger beers he insists on telling me to begin with 2 packets of yeast at the start of the yeast growing process. I dont want to buy two packets. I want to buy ONE packet and grow it as much as I can. Hence the above.
Thanks!