BillTheSlink
Well-Known Member
I am brewing one of Northern Brewers Limited Edition kits, the Northern #1, which is a cross between a barley wine and an old ale with Wyest 9097 which is made just for stuff like this. It is made both to be drank young and also laid down for a very very long time. With extended aging the Brett comes though.
My questions are about getting the yeast ready to pitch into such a monster. NB just says you need a "big yeast starter". I am figuring you want to build up to where you are pitching from a gallon. Would I start in a 2 liter flask and then pitch the slurry into a gallon jug I have never used for wine? Does this sound reasonable? Also I have heard of High gravity beers stalling. Do you think on brew day it would be wise to hold back a little of the gallon slurry and pitch that into a fresh 2 Liter and start the process over again in case it was to stall and I have to re-pitch? The reason I ask is before this hits FG the yeast will be off the market and I won't be able to get anymore. One last thing. After cold crashing how long are yeast starters good to go in the fridge? I have to be ready to brew on a moments notice with the weather this time of year.
If anyone has any tips for brewing such a monster by all means give them.
My questions are about getting the yeast ready to pitch into such a monster. NB just says you need a "big yeast starter". I am figuring you want to build up to where you are pitching from a gallon. Would I start in a 2 liter flask and then pitch the slurry into a gallon jug I have never used for wine? Does this sound reasonable? Also I have heard of High gravity beers stalling. Do you think on brew day it would be wise to hold back a little of the gallon slurry and pitch that into a fresh 2 Liter and start the process over again in case it was to stall and I have to re-pitch? The reason I ask is before this hits FG the yeast will be off the market and I won't be able to get anymore. One last thing. After cold crashing how long are yeast starters good to go in the fridge? I have to be ready to brew on a moments notice with the weather this time of year.
If anyone has any tips for brewing such a monster by all means give them.