I was wondering if anyone has a good procedure for yeast ramping.
I feel like I remember reading somewhere that yeast ramping is good for two reasons. You maximize yeast count because you continue to do malt extract additions to keep the yeast in the multiplication phase. Also, the smaller initial volume makes it more likely that yeast will outgrow any bacteria. I'm not positive on this last point, but I'm more interested in the maximum yeast count.
I'm planning on making a big mother beer, >15%, so I want to make a pretty big starter. It's going to be a gallon total, and I'll be stepping it up for 4 days. Then I'll crash cool and add the yeast cake.
Anyone have and advice/experience on this issue?