So, I am new to the yeast starter techniques. All my past brews have been with White Lab vials or Wyeast Starter Packs. I have had success with these, but I see soo much about yeast starters and having the right cell count at pitching that I am deciding to do this with my amber ale on Saturday. My idea of how to do it is:
-Boil 3 cups of water and 1 cup of dark amber DME for about 5-10 minutes
-Pour boiled wort into a flask and allow to cool to 70C
-add Safale packet of dry yeast to cooled wort and attach airlock
-store yeast/wort starter in dark place at 65-70C for about 48hrs and then pitch into 5 gal. batch
How does this sound to people familiar with yeast starters? Should I use more/different DME? Should I rehydrate the SafAle yeast in water before adding to cooled starter wort? Is 48hrs to long, should I start this Friday evening instead? Any and all help would be much obliged. Thanks
-Boil 3 cups of water and 1 cup of dark amber DME for about 5-10 minutes
-Pour boiled wort into a flask and allow to cool to 70C
-add Safale packet of dry yeast to cooled wort and attach airlock
-store yeast/wort starter in dark place at 65-70C for about 48hrs and then pitch into 5 gal. batch
How does this sound to people familiar with yeast starters? Should I use more/different DME? Should I rehydrate the SafAle yeast in water before adding to cooled starter wort? Is 48hrs to long, should I start this Friday evening instead? Any and all help would be much obliged. Thanks