I'm looking for some clarification on a couple of items on my first starter. I'm making a chocolate milk stout with wyeast 1332 that has an og of 1.050.
I took 2 cups water and 1/2 cups dme to make a 1.040 starter as I've read on here and mrmalty as well as some other sites. (Of course I did the whole boil the wort, cool,etc before pitching the smacked wyeast pack).
So, I started the starter on Friday night around 10:00. I'm considering having to make another starter and keeping 1/2 of it or so for a future beer (I have been yeast washing in the past, just thought I'd try to do it on the front end to avoid a bunch of trub).
So, question: what would my next starter have to be (volume,etc) and how soon should I make the new starter if I'm going to try to brew next Saturday or Sunday?
I've looked at a lot of posts, but couldn't get specifics for what I'm concerned about here. Thanks in advance!
I took 2 cups water and 1/2 cups dme to make a 1.040 starter as I've read on here and mrmalty as well as some other sites. (Of course I did the whole boil the wort, cool,etc before pitching the smacked wyeast pack).
So, I started the starter on Friday night around 10:00. I'm considering having to make another starter and keeping 1/2 of it or so for a future beer (I have been yeast washing in the past, just thought I'd try to do it on the front end to avoid a bunch of trub).
So, question: what would my next starter have to be (volume,etc) and how soon should I make the new starter if I'm going to try to brew next Saturday or Sunday?
I've looked at a lot of posts, but couldn't get specifics for what I'm concerned about here. Thanks in advance!