GalenSevinne
Active Member
I am brewing a barleywine this Saturday and the LHBS guy encouraged me to use a starter for the yeast since this is a big beer. I have never done a starter and haven't really researched it much. So I did it last night and want to run what I did by you guys for feedback as well as ask what to do next.
I mixed about 600 ml of water with just over a cup of powder extract. Boiled it my 1000 ml beaker for about 5-10 minutes. Let the temps lower to 75 degrees and threw in the liquid yeast. This morning is was bubbling like crazy...so much that I put the beaker into my kettle and put the lid on just in case it blew the stopper out. I will let it do that for about 40 hours until I plan on pitching it into my 5 gallons of wort.
My question is do I pitch the entire contents of the beaker into the wort? Trub at the bottom and all? All of the liquid at the top? Where exactly is the yeast? After I empty the contents in should I also splash some water (sanitized of course) in the beaker and pour out the remaining crud into the wort so the entire remains of the starter are in the wort?
Obviously I am new to this and looking to do it right. I am planning on letting the barleywine sit until next fall before drinking so I want to give it the best chance for success.
Thanks!
I mixed about 600 ml of water with just over a cup of powder extract. Boiled it my 1000 ml beaker for about 5-10 minutes. Let the temps lower to 75 degrees and threw in the liquid yeast. This morning is was bubbling like crazy...so much that I put the beaker into my kettle and put the lid on just in case it blew the stopper out. I will let it do that for about 40 hours until I plan on pitching it into my 5 gallons of wort.
My question is do I pitch the entire contents of the beaker into the wort? Trub at the bottom and all? All of the liquid at the top? Where exactly is the yeast? After I empty the contents in should I also splash some water (sanitized of course) in the beaker and pour out the remaining crud into the wort so the entire remains of the starter are in the wort?
Obviously I am new to this and looking to do it right. I am planning on letting the barleywine sit until next fall before drinking so I want to give it the best chance for success.
Thanks!