amishland
Well-Known Member
I recently made a 1L stater using 100g of wheat dry malt extract. per mr.malty
My recipe will be a 1.050 OG bavarian hefeweizen.
I harvested a few half pints of weistephan (sp?) yeast from my last batch using the wiki instructions. I chilled the starter wort, decanted two half pints (assume each jar had equivalent amount to a vile) of washed yeast and pitched it into my flask. I turned on the stirplate and it looks fantastic, it currently has an inch of froth on top and you cansee a great deal yeast spinning in suspension.
do you still want to use a starter with washed yeast?
how much is a good amount of washed yeast to make a starter with?
what should my starter look like?
thx
My recipe will be a 1.050 OG bavarian hefeweizen.
I harvested a few half pints of weistephan (sp?) yeast from my last batch using the wiki instructions. I chilled the starter wort, decanted two half pints (assume each jar had equivalent amount to a vile) of washed yeast and pitched it into my flask. I turned on the stirplate and it looks fantastic, it currently has an inch of froth on top and you cansee a great deal yeast spinning in suspension.
do you still want to use a starter with washed yeast?
how much is a good amount of washed yeast to make a starter with?
what should my starter look like?
thx