homebrewdad
Well-Known Member
I have a vial of WLP037 (Yorkshire Square) yeast that is about three weeks from expiring (according to the "best buy" date on the label).
Obviously, I'll be making a starter. I do not yet have a stirplate, but I've had some great results to date with shaken starters... though they admittedly began with more cells than I will have in this one.
What's the best strategy for me? Make a big starter from the get go? Begin with a small (say, 1 liter) starter, then decant and step it up?
If stepped up, how big should I go? I know this is a noob question, but I've never done a step up before.
Thanks for the advice!
Obviously, I'll be making a starter. I do not yet have a stirplate, but I've had some great results to date with shaken starters... though they admittedly began with more cells than I will have in this one.
What's the best strategy for me? Make a big starter from the get go? Begin with a small (say, 1 liter) starter, then decant and step it up?
If stepped up, how big should I go? I know this is a noob question, but I've never done a step up before.
Thanks for the advice!