bamnq6
Member
Long-time lurker, first-time poster here
Ive been brewing for about 3.5 years, all grain for about 2. I figure Id take another step and try a Lager. Ive got a 7 ft^3 freezer with a temp controller sitting at 50 degrees for fermentation. But Ive got a realm of questions about a starter and pitching... I've done some searching and reading, but there are some conflicting answers around these parts...
The Brew-
10 lbs German Pilsner
8oz German Munich
4oz Carafoam
1oz liberty bittering
1oz liberty aroma
Should end up around OG ~ 1.050
1) Starter set-up:
Ill be using White Labs German Bock yeast. From what Ive read, Ill need about a 3 liter starter with 11-12 oz of DME (probably 2.75 cups, I dont have a scale), some Fermaint K, and some Servomyces. I'll place this puppy on a home-made stir plate (I hope it has the power to stir 3L)
-How long should I let the starter sit?
-What temperature? Room temp (67) or fermentation temp (50)??
2) The Pitch!
I'll want to 'cold-crash' and pour off as much liquid as possible.
-About what temp do I want for the starter and the wort at the moment of pitch?? Same a fermentation temp? Room Temp?
-You guys have any precautions / reccomendations other than 'use appropriate fire' (flame the mouth of carboy, flame the mouth of flask, pour next to a flame to create updrafts)
Thanks for your knowledge and wisdom...
Ive been brewing for about 3.5 years, all grain for about 2. I figure Id take another step and try a Lager. Ive got a 7 ft^3 freezer with a temp controller sitting at 50 degrees for fermentation. But Ive got a realm of questions about a starter and pitching... I've done some searching and reading, but there are some conflicting answers around these parts...
The Brew-
10 lbs German Pilsner
8oz German Munich
4oz Carafoam
1oz liberty bittering
1oz liberty aroma
Should end up around OG ~ 1.050
1) Starter set-up:
Ill be using White Labs German Bock yeast. From what Ive read, Ill need about a 3 liter starter with 11-12 oz of DME (probably 2.75 cups, I dont have a scale), some Fermaint K, and some Servomyces. I'll place this puppy on a home-made stir plate (I hope it has the power to stir 3L)
-How long should I let the starter sit?
-What temperature? Room temp (67) or fermentation temp (50)??
2) The Pitch!
I'll want to 'cold-crash' and pour off as much liquid as possible.
-About what temp do I want for the starter and the wort at the moment of pitch?? Same a fermentation temp? Room Temp?
-You guys have any precautions / reccomendations other than 'use appropriate fire' (flame the mouth of carboy, flame the mouth of flask, pour next to a flame to create updrafts)
Thanks for your knowledge and wisdom...