firefly765
Well-Known Member
I've been washing yeast using this method for a couple years now: https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/
I generally use the washed yeast from 1 jar in a 1.7L (ish) 1.035 (ish) starter on stirplate for 24 (ish) hours, cold crashed & decanted, in my beers (5gal, or 2 starters in 10 gal) of 1.040-1.060 OG's. I've been blindly using this technique with really great results....
Recently I've been wondering how to step up a single jar to a 10 gal beer.....The Mr. Malty conversion tool has confused me in the past so i just have been doing "what works".
Under the tab "repitching from slurry" It states I need 189 ml (thats over 3/4 cup) of yeast with no mention of a starter.......according to my calcs one jar of yeast is 30-40 ml's of slurry.......???????
How could i need that much yeast for a "normal gravity beer"???
Thanks for any advice!
I generally use the washed yeast from 1 jar in a 1.7L (ish) 1.035 (ish) starter on stirplate for 24 (ish) hours, cold crashed & decanted, in my beers (5gal, or 2 starters in 10 gal) of 1.040-1.060 OG's. I've been blindly using this technique with really great results....
Recently I've been wondering how to step up a single jar to a 10 gal beer.....The Mr. Malty conversion tool has confused me in the past so i just have been doing "what works".
Under the tab "repitching from slurry" It states I need 189 ml (thats over 3/4 cup) of yeast with no mention of a starter.......according to my calcs one jar of yeast is 30-40 ml's of slurry.......???????
How could i need that much yeast for a "normal gravity beer"???
Thanks for any advice!