yournotpeter
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- Feb 3, 2007
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I've been making yeast starters for a while now with great success. Typically I have been following the recipes in Jamil's Brewing Classic Styles and if it calls for 2 packages of liquid yeast, I've been typically making a yeast starter with one vial of White Labs and about a 1/2 pound of DME. According to Jamil, this amount of DME will double the amount of yeast, giving me my two vials, in essence.
I have been washing my yeast now and I'm curious as to the role of the yeast starter with washed yeast. I don't necessarily need to double the yeast because I have plenty of washed yeast. By the time I brew again, my yeast will have been washed and in the fridge for roughly 3 weeks. I guess I'm thinking that I don't need to reproduce any yeast, just wake them up. If I'm just waking yeast up, how much DME should I be using? If I'm able to save at all on DME (less than a 1/2 pound), that makes washing yeast extra extra cost effective.
I have been washing my yeast now and I'm curious as to the role of the yeast starter with washed yeast. I don't necessarily need to double the yeast because I have plenty of washed yeast. By the time I brew again, my yeast will have been washed and in the fridge for roughly 3 weeks. I guess I'm thinking that I don't need to reproduce any yeast, just wake them up. If I'm just waking yeast up, how much DME should I be using? If I'm able to save at all on DME (less than a 1/2 pound), that makes washing yeast extra extra cost effective.