wittenbergdoor
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- Sep 24, 2014
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Hey Folks,
So I'm a pretty new brewer, and I'll be doing my first starter with my next batch next week. I will add .5 cups light DME to 2 cups water, plus some nutrient, and then I will add my yeast to my cooled flask and put it on my stir plate to maximize cell growth. Here are my questions:
1. Using a stir plate, how do I know when the starter is ready? I need to bring 1 vial of White Labs London Ale yeast up to 197 billion cells. Beersmith says I will achieve 237 billion, using a stir plate and a 1 liter starter (I assume the extra 40 billion cells will not be a problem?). But how long do I leave it on the plate for? I plan on putting it in the fridge about 12 hours before brewing to get the yeast to drop to the bottom.
2. What exactly do you do differently when making a 1 liter starter, vs. a 2 liter? If the recipe is the same, what determines the amount of starter you end up with? And to what does the liter measurement refer? I take it it is the amount of actual pitchable yeast?
Any help would be greatly appreciated.
So I'm a pretty new brewer, and I'll be doing my first starter with my next batch next week. I will add .5 cups light DME to 2 cups water, plus some nutrient, and then I will add my yeast to my cooled flask and put it on my stir plate to maximize cell growth. Here are my questions:
1. Using a stir plate, how do I know when the starter is ready? I need to bring 1 vial of White Labs London Ale yeast up to 197 billion cells. Beersmith says I will achieve 237 billion, using a stir plate and a 1 liter starter (I assume the extra 40 billion cells will not be a problem?). But how long do I leave it on the plate for? I plan on putting it in the fridge about 12 hours before brewing to get the yeast to drop to the bottom.
2. What exactly do you do differently when making a 1 liter starter, vs. a 2 liter? If the recipe is the same, what determines the amount of starter you end up with? And to what does the liter measurement refer? I take it it is the amount of actual pitchable yeast?
Any help would be greatly appreciated.