dawn_kiebawls
Lawncare and Landscaping enthusiast
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- Jun 10, 2017
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I am brand new to this obsession, I mean hobby, and I want to get my next batch going soon but I am hung up on yeast starters. My next batch will be a 'frankenbeer' Belgian IPA with an anticipated OG of right around 1.070. I'm using Wyeast 3522 (100 billion cells) for its alcohol and high temperature tolerance.
From what I have read I need to make a 2 liter starter (1800ml:180g of DME).
My questions are: can I make the starter in a growler (just barely larger than 1800ml) without having krausen blow out the top? I will be using foil to cover instead of an airlock
Can I pitch the entire thing or is it best to cold crash and pour the liquid off the top? Having never done this, this is the step that makes me nervous.
How long should I let the starter do its thing? I've read everything from 12 hours to 7 days
Thanks for the help everyone!
From what I have read I need to make a 2 liter starter (1800ml:180g of DME).
My questions are: can I make the starter in a growler (just barely larger than 1800ml) without having krausen blow out the top? I will be using foil to cover instead of an airlock
Can I pitch the entire thing or is it best to cold crash and pour the liquid off the top? Having never done this, this is the step that makes me nervous.
How long should I let the starter do its thing? I've read everything from 12 hours to 7 days
Thanks for the help everyone!