Originally Posted by dsmith1279
So I just completed my homebrew system and can now do 10G batches. Woo Hoo!! But the VooDoo of yeast is friggn killing me.
OK so Ive been doing research. I've read through Mr. Malty's site and think, and I use that term loosley, think I have it down. Please check me here.
For a standard Ale in a 10G batch I will need to make a 1L starter and then pour this all into a 4 L starter to get the 400B cells needed for the 10G batch. If so, this is the process I woiuld use? Correct?
1. Activate a smak pak
2. Prepare a 1L starter solution by boiling 1L of water with 100G of DME for 15 min and cool
3. Pour in teh activated yeast into the 1L starter, cover with foil and set aside for 18ish hours
4. Make a 4L starter by boiling 4L of water with 400G DME for 15 min and cool.
5. Pour the full 1L initial starter into the 4L. Let rest for 18 hours.
Now. Do I pour in the full volume into the wort or do I chill, decant and pour in the slurry into the wort?
Chill, decant, pour slurry. Just overnight in the fridge should be fine for chilling.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)