Starter-second effort

[cjb999]

Having ruined my package of Wyeast1056 by using too little water, I am now going to mix White labs 001 with Briess bavarian wheat DME and One liter of water. Can someone please give me a proper ratio. I don t own a scale need cups or spoons? I plan on brewing dead ringer tomorrow at half time. Thanks

 

[flars]

These links will have the information you will need to calculate your starter size. Starter size is determined by the pitch rate required. Pitch rate is a function of estimated OG of your beer.

How many remaining viable yeast cells you have is based on production date of the yeast. This link will help with determining viable yeast cells.
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/


http://www.wyeastlab.com/hb_pitchrates.cfm
http://www.wyeastlab.com/hb_makingastarter.cfm
http://www.wyeastlab.com/hb_pitchrate.cfm
A scale is almost essential for determining how much DME to use. The Wyeast site does have rough calculations by volume.

I hope this info will get you through the process.