I'm preparing to brew my first batch. It's an Oatmeal Stout with an OG of 1.064-1.070 using Wyeast #1084 Irish Ale Liquid yeast with a production date of 8/19/09. Here's the full recipe (partial mash):
6 lbs. Pale malt extract
1.5 lbs Gambrinus pale ale malt
.5 lbs Gambrinus white wheat malt
.5 lbs Breiss caramel 120 L malt
.5 lbs. Breiss chocolate malt
.5 lbs Breiss roasted barley
.25 lbs Breiss black malt
1 lb Oat flakes
.5 oz. American Summit hop pellets - bittering
1 oz. New Zealand Hallertaur whole hops - flavor
Wyeast #1084 Irish Ale
1/2 tsp. Irish Moss
I used Mr. Malty's yeast calc and here is the result:
I've read several threads on making starters as well as the section in John Palmer's book and on Mr. Malty's site. As in most things related to brewing, there are varying opinions on the proper technique. I'd like to ask yours.
1) Should I just use 2/3 cup of the liquid pale malt extract that came with the Oatmeal Stout kit in the yeast starter, or should I get additional LME for it? John Palmer says it's a good idea to use the same LME for the yeast starter that you will use for the wort.
2) Is it really necessary to use 2 starter packs of yeast in a 2 liter solution for this beer? If so, how much LME do I need to use? (I'm unclear on how to calculate that).
3) If I do use a 2 liter starter, should I put it in the fridge the night before brewing to allow the yeast to flocculate out of solution and then decant the wort so that I pitch only the slurry into the fermenter?
4) What is the best/easiest way to decant the wort from the yeast starter?
5) How long should I allow the yeast starter to sit? I've seen recommendations from 18 - 36 hours.