Bopper
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- Feb 10, 2006
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Hi All,
I've searched and searched and cannot find an answer to this question...apologies if this has been covered before (I imagine that it has been).
Friday I'm planning on brewing a Bourbon Barrel Porter (OG 1.065) and a Winter warmer (1.047)...both 5 gallon batches. In both, I am using a Wyeast Scottish Ale smack pack. I have two smack packs on hand but was thinking about making a large starter and splitting it between the two batches since I am brewing the same day. This way, I can use the other smack pack to make a Scottish 60 one night next week.
I've made plenty of starters before but I have never split a starter between two batches so I'm wondering how much I should make. Last night I made a starter with 2 cups xtra light DME and 32 oz water. Since I plan on brewing on Friday, I was going to put it in the fridge to get the yeast settle, decant, and pitch half the slurry in each batch.
Do I have an adequate amount of yeast to do this with the size of starter that I made or should I step it up when I get home tonight? I know I'd probably be fine either way but just wondering what people think.
Thanks!!
I've searched and searched and cannot find an answer to this question...apologies if this has been covered before (I imagine that it has been).
Friday I'm planning on brewing a Bourbon Barrel Porter (OG 1.065) and a Winter warmer (1.047)...both 5 gallon batches. In both, I am using a Wyeast Scottish Ale smack pack. I have two smack packs on hand but was thinking about making a large starter and splitting it between the two batches since I am brewing the same day. This way, I can use the other smack pack to make a Scottish 60 one night next week.
I've made plenty of starters before but I have never split a starter between two batches so I'm wondering how much I should make. Last night I made a starter with 2 cups xtra light DME and 32 oz water. Since I plan on brewing on Friday, I was going to put it in the fridge to get the yeast settle, decant, and pitch half the slurry in each batch.
Do I have an adequate amount of yeast to do this with the size of starter that I made or should I step it up when I get home tonight? I know I'd probably be fine either way but just wondering what people think.
Thanks!!