Tall_Yotie
Well-Known Member
Howdy all.
So, I am going to be making my seconds all grain batch. First seemed to be fine until the pitched yeast turned out to have gone to the dark side.
The new batch is going to be a high OG (1.100), thus needing a starter or multiple vials. According to a calculator I found, I would need 2 vials if using a starter or 3.6 vials if using no starter for the 5.25 gallon batch size.
I know the general opinion is to use a starter, but as I am still getting used to all grain. Should I save doing my first yeast starter for an extract/steep brew that I know how to do without issue, or is it so hard to screw up a starter that it will make no difference?
If I find a basic guide I see a lot of responses of people saying how they do it, so that confuses me on a proper method (too many chiefs), and the more technical articles get me lost as it is too much information.
Also, I have done some reading and I am a bit confused on actually adding this much yeast. I add my one vial when everything is in the fermenter and cooled, but do I need to do this differently for a starter or multiple packs? Can I add it all at one time, do I need to stage it?
Thank you for any help and guidance.
So, I am going to be making my seconds all grain batch. First seemed to be fine until the pitched yeast turned out to have gone to the dark side.
The new batch is going to be a high OG (1.100), thus needing a starter or multiple vials. According to a calculator I found, I would need 2 vials if using a starter or 3.6 vials if using no starter for the 5.25 gallon batch size.
I know the general opinion is to use a starter, but as I am still getting used to all grain. Should I save doing my first yeast starter for an extract/steep brew that I know how to do without issue, or is it so hard to screw up a starter that it will make no difference?
If I find a basic guide I see a lot of responses of people saying how they do it, so that confuses me on a proper method (too many chiefs), and the more technical articles get me lost as it is too much information.
Also, I have done some reading and I am a bit confused on actually adding this much yeast. I add my one vial when everything is in the fermenter and cooled, but do I need to do this differently for a starter or multiple packs? Can I add it all at one time, do I need to stage it?
Thank you for any help and guidance.