jcorn
Well-Known Member
So here is what I am wanting to do. I do 10.5 gallon biab batches. I split into (2) 5.25 gallon batches in my buckets and pitch different yeast to both. I am wanting to try real wort starters but have a few questions.
1. I want to do .5 galllon starters since most of my og's are around 1.062. What is the best way to prep for my rws? I have thought about either pulling 1.25 gallons off of my post boil and dilluting with 1.25 gallons of water to achieve around 1.030 -1.040. I will be adding my starter straight back to my fermenter at high krausen so I really dont want to water my beer down any since I cannot decant. Would it be ok to just snag a 1/2 gallon of 1.062 for my starter? If you do the calculations for a .5 or 1 gallon batch a packet or vial of liquid yeast is way over plenty of yeast cells for the size batch. Although this would be a starter instead of an actual batch the cell stress will be the same either way?
2.Since rws is a new role for me I am also looking to cool a little less. I will still be cooling as quickly as humanly possible but only down to under 140 degrees. I have read that you are same from everything under 140 (dms, added hop bitterness) so please correct me if I am wrong. I will place the chilled wort into my sanitized fermenters, hitting them with a little co2 sealing them up tight and let them chill to room temps over the course of my starter. I should be able to pitch my yeast within 24-48 hours after boil without worry?
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1. I want to do .5 galllon starters since most of my og's are around 1.062. What is the best way to prep for my rws? I have thought about either pulling 1.25 gallons off of my post boil and dilluting with 1.25 gallons of water to achieve around 1.030 -1.040. I will be adding my starter straight back to my fermenter at high krausen so I really dont want to water my beer down any since I cannot decant. Would it be ok to just snag a 1/2 gallon of 1.062 for my starter? If you do the calculations for a .5 or 1 gallon batch a packet or vial of liquid yeast is way over plenty of yeast cells for the size batch. Although this would be a starter instead of an actual batch the cell stress will be the same either way?
2.Since rws is a new role for me I am also looking to cool a little less. I will still be cooling as quickly as humanly possible but only down to under 140 degrees. I have read that you are same from everything under 140 (dms, added hop bitterness) so please correct me if I am wrong. I will place the chilled wort into my sanitized fermenters, hitting them with a little co2 sealing them up tight and let them chill to room temps over the course of my starter. I should be able to pitch my yeast within 24-48 hours after boil without worry?
Sent from my SCH-I535 using Home Brew mobile app