Buhjangles
Active Member
I made my first yeast starter over two weeks ago and I wasn't able to use it at the time, and sine then I have just kept stepping up every few days and then chilling/decanting just to keep it going. It is Wyeast 1056. I have gone from a pint , to a liter, then another liter, and am currently up to two liters.
My question is, I have a high gravity beer I want to make this weekend (1.080) that yeastcalc says needs a 3.6 liter starter, so should I just make the next one at that size and call it good using what I have grown so far, or have I been doing this long enough that there are too many hanging out in there? I don't know how to measure them and I don't want to pitch 600 billion instead of 287-300 billion and have possible off flavors.
Does anyone know the approximate amount of slurry to pitch from a 4 liter starter? I figured that would be the easiest method if I could just portion the slurry and save the rest.
If all else fails I will probably just split this batch and use half to make the 3.6 liter starter.
My question is, I have a high gravity beer I want to make this weekend (1.080) that yeastcalc says needs a 3.6 liter starter, so should I just make the next one at that size and call it good using what I have grown so far, or have I been doing this long enough that there are too many hanging out in there? I don't know how to measure them and I don't want to pitch 600 billion instead of 287-300 billion and have possible off flavors.
Does anyone know the approximate amount of slurry to pitch from a 4 liter starter? I figured that would be the easiest method if I could just portion the slurry and save the rest.
If all else fails I will probably just split this batch and use half to make the 3.6 liter starter.