DSmith
Well-Known Member
I am brewing a 3.5 gallon batch of 1.048 OG beer. Yeastcalc and Mr Malty recommend 118 billion yeast cells. I made a 1L stirred starter from a wyeast pack (WY1968), about 200 billion cells.
Would you pitch the entire starter or shake well and pitch about 60-75% of the starter? I pre-weighed the flask and stirbar so I can check the % of the starter added. The stater is chilled and decanted either way.
Would you pitch the entire starter or shake well and pitch about 60-75% of the starter? I pre-weighed the flask and stirbar so I can check the % of the starter added. The stater is chilled and decanted either way.