vinsonizer
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- Nov 10, 2008
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I've got a Wyeast 1056 Slurry from a Porter I brewed at the beginning of last month and I want to check the viability to use in a Stout this weekend.
I've been doing some reading, and, according to Mr. Malty's Yeast Pitching Calculator, I need 391 ml of yeast slurry to pitch for a target OG of 1.070. This comes out to roughly 6 oz and I've decided to make a starter to test this yeast out. I took 1/2 lb of DME and boiled it in 1/2 Gallon of water, then added ~ 6oz of the slurry to it when I got it down to 80 degrees F.
If the yeast seems to be active after a day or so, should I double my starter by decanting the liquid and yeast in suspension into another 1/2 gallon of wort?
I'll be buying a backup smackpack just in case
Any pointers are appreciated.
vinsonizer
I've been doing some reading, and, according to Mr. Malty's Yeast Pitching Calculator, I need 391 ml of yeast slurry to pitch for a target OG of 1.070. This comes out to roughly 6 oz and I've decided to make a starter to test this yeast out. I took 1/2 lb of DME and boiled it in 1/2 Gallon of water, then added ~ 6oz of the slurry to it when I got it down to 80 degrees F.
If the yeast seems to be active after a day or so, should I double my starter by decanting the liquid and yeast in suspension into another 1/2 gallon of wort?
I'll be buying a backup smackpack just in case
Any pointers are appreciated.
vinsonizer