I'm planning on using White Labs German Ale/Kolsch yeast to make a light beer for a weekend long drinking fest at a buddies house. My question is that in the description of the yeast, it produces slight sulfur during fermentation and dissipates with time. The question is how long does it need to age? I plan on fermenting 7-10 days in primary and moving to secondary for 14 days and kegging.
Next question, I am planning on making 10 gallons of said beer, My plan is to make a large starter and pitch half of the starter into each fermenter. Question is how big should the starter be and would one tube of yeast be sufficient to make a large starter. I've played with Mr. Malty and it says to use 2 tubes of yeast, although I'm not sure what I'm doing with the app.
I had thought of making a single smaller starter and then pitching it into two separate starters and then pitch each individually into each batch. Or simply just divide a single large starter into each fermenter?
And finally the best by date is June 12 or something like that, I'm planning on brewing in the next week or so. Is the yeast okay? I know the answer probably is "make a starter and find out" or "if your that worried buy another tube." It's one of those things you know the answer to but would like to hear what others think.