OK guys I am a long time reader but new member to the forums and first post.
My brew partner and I have been brewing all grain ales for close to a year and its about damn time we try out a lager. We are going to get our feet wet with a 10gal batch of a Vienna lager at 1.052og.
I have never used a yeast starter before and it seems that for this style it is highly recommended. The problem is that I have been getting information ranging from one end of the spectrum to the other.
For instance, Mr. Malty suggests 1.5gal of starter using 3 vials of liquid yeast. But an employee at the brewing supply store suggested a 2 quart starter using just 1 vial.
Also it was suggested to me that I pitch the whole starter at about 24hrs, while another suggestion was to wait 3 days, decanter the liquid out and pitch the yeast cake. Which is correct?
I know this subject has been beaten to death but it seems every page I open is giving me a different answer and I dont know who to listen to, there has got to be a "correct" way.
Thanks in advance.
My brew partner and I have been brewing all grain ales for close to a year and its about damn time we try out a lager. We are going to get our feet wet with a 10gal batch of a Vienna lager at 1.052og.
I have never used a yeast starter before and it seems that for this style it is highly recommended. The problem is that I have been getting information ranging from one end of the spectrum to the other.
For instance, Mr. Malty suggests 1.5gal of starter using 3 vials of liquid yeast. But an employee at the brewing supply store suggested a 2 quart starter using just 1 vial.
Also it was suggested to me that I pitch the whole starter at about 24hrs, while another suggestion was to wait 3 days, decanter the liquid out and pitch the yeast cake. Which is correct?
I know this subject has been beaten to death but it seems every page I open is giving me a different answer and I dont know who to listen to, there has got to be a "correct" way.
Thanks in advance.