Hey all,
Just a quick question regarding a starter. Brewing a 1.084 OG stout on next Wednesday and Mr. Malty tells me I need 3.5L of starter. Bit much, but I figured 3.5L of water (about a gallon) with 250g (about a half pound) each Light DME and Brown Sugar should both give me a starter similar to the actual wort (OG of the starter will be ~1.050) AND give me enough yeast to get a good fermentation going.
I've read a lot about stepping up starters though; something we're running a bit shy on time to do. From what I read, we should be starting by pitching 1-1.5L of the starter, leave it for a few days before chilling 24 hours, decanting and then pitching the remaining 2L of starter wort onto the slurry.
Is there a reason we can't just pitch our smack pack right into 3.5L of starter wort and leave it for a week before chilling/decanting?
Any help would be appreciated!
- Budista
Just a quick question regarding a starter. Brewing a 1.084 OG stout on next Wednesday and Mr. Malty tells me I need 3.5L of starter. Bit much, but I figured 3.5L of water (about a gallon) with 250g (about a half pound) each Light DME and Brown Sugar should both give me a starter similar to the actual wort (OG of the starter will be ~1.050) AND give me enough yeast to get a good fermentation going.
I've read a lot about stepping up starters though; something we're running a bit shy on time to do. From what I read, we should be starting by pitching 1-1.5L of the starter, leave it for a few days before chilling 24 hours, decanting and then pitching the remaining 2L of starter wort onto the slurry.
Is there a reason we can't just pitch our smack pack right into 3.5L of starter wort and leave it for a week before chilling/decanting?
Any help would be appreciated!
- Budista