making first ever starter, added vial of yeast yesterday the name escapes me sorry into 1litre of 1040 wort and spun for 24 hours chilled overnight could definately see the yeast at the lower of bottle , decanted wort from above and made a new 1040 wort and added and now have back on the stir plate , definately have activity going on thinking of running for 24 hours.
Question 1: How do i actually know when ive created the maximum amount of yeast from the wort that i can do?
Question2:How do i know that the yeast amount is sufficient other than cell counting under a microscope ?
Question3:Is it possible to make too much yeast? And ruin my beer because of this?
Going to be making a porter kit!
The information that i am after is for the future as well as trying too improve my skills before attempting whole grain brewing.
Thanks all!
Question 1: How do i actually know when ive created the maximum amount of yeast from the wort that i can do?
Question2:How do i know that the yeast amount is sufficient other than cell counting under a microscope ?
Question3:Is it possible to make too much yeast? And ruin my beer because of this?
Going to be making a porter kit!
The information that i am after is for the future as well as trying too improve my skills before attempting whole grain brewing.
Thanks all!