I just fired up a yeast starter for my first all grain brew, which will be a DFH 90 minute IPA.
I am using the WLP007 Dry English Ale Yeast yeast for this.
I have some of the whitelabs yeast nutrient on hand which I have used many time in the past, the only difference being is that I did not add it to the hot wort for the starter. The nutrient clumped up like a virgin in a whore house when I added it to the hot wort. . . . should I worry?
I have my starter going on a stir plate, which brings me to my next question:
How vigorously do you all run your stir plates? I can't imagine trying to divide and concur whilst in a blender, so I am thinking slow.
Lastly, I have successfully used about a cup of DME to 4 cups (as I have done today) of water in the past while making a yeast starter. Is there a general rule of thumb for the ratio while getting the yeast up and ready to go?
On Deck: DFH India Brown Ale clone
Bottled: Creme Brûlée Milk Stout
Kegged: Merkin Mania Maple Brown Ale
DFH 90 IPA Clone