My ingredients to make Denny Conn's rye IPA recipe (AG) arrived today, which has turned out to be the coldest day of the winter in RI thus far. The Wyeast smack pack (Denny's Fav. 50) was pretty much solid out of the box and the mfg. date is 12/10/12. I should say that this is my first lick at a "big beer" and doing a starter.
So here's what I know:
The Mr. Malty yeast calc estimates 66% viability based on the mfg. date and predicts 294 billion cells needed for 5.5gal of 1.078 wort. The suggested starter size is 2.98L for a single yeast pack.
Here's what I need help on:
- Are these calculations underestimates since my yeast were frozen and as a result, probably less viable than 66%? Any suggestions on a viability for frozen yeast?
- Given that I only have a 2L flask, I'll have to do a stepped starter. Where can I find guidelines for the subsequent starter sizes required to get me to 294B cells?
Thanks!
So here's what I know:
The Mr. Malty yeast calc estimates 66% viability based on the mfg. date and predicts 294 billion cells needed for 5.5gal of 1.078 wort. The suggested starter size is 2.98L for a single yeast pack.
Here's what I need help on:
- Are these calculations underestimates since my yeast were frozen and as a result, probably less viable than 66%? Any suggestions on a viability for frozen yeast?
- Given that I only have a 2L flask, I'll have to do a stepped starter. Where can I find guidelines for the subsequent starter sizes required to get me to 294B cells?
Thanks!