I'd like to make a starter for my next brew, a stout, but I'm not really sure how to get the amounts I need. Mr. Malty says 1.9 billion cells, the Wyeast have 1 billion. According to Mr. Malty, 2 billion cells require a 2 liter starter...I guess i'm just getting confused, do I pitch a Wyeast smack pack into a solution of 12 ozs DME and 4 quarts water? Shake as often as I can? When should I make the starter if I'll be brewing on Sunday? Decant off the liquid?
Also, when Mr. Malty says 2 liters, is that slurry or the starter as a whole?
South County Brewing Co.
Primaries 1 & 2: Apfelwein
Primary 3: EdWort's Haus Pale Ale
Bottle Conditioning: AHS Oktoberfest, Biermuncher's Centennial Blonde
On deck: Nothing (recently moved/working on the laundry list)
Originally Posted by Laughing_Gnome_Invisible
Love is not a pink heart on a Hallmark card. It is a curse on mankind in which the male of the species must continually struggle to gain his own happiness by means of satiating the batcrap crazy stupid whims of the lady with the snaky hair.