tgentry2
Member
Has anyone ever heard of using a 9 Liter Yeast Starter? This would be near 3 gallons of a yeast starter.
I have never done this large of a starter before. The starter is almost the same size as the batch itself. I have a couple of questions here if someone could help:
1) Since I am planning to remove the wort and just use the yeast cake how long would you let this ferment as a yeast starter?
2) As this is a lager would you ferment your yeast starter at lagering temperatures?
Thanks.
The option I like the best for super-high cell counts is to repitch slurry. You get a lot of healthy yeast at very low cost and with hardly any trouble. This is easy to do if you schedule your beers the right way.
Alternatively pitching dry yeast gets your cell count up with very little trouble.
Totally agree, and IMO the lager pitch on a cake comes out cleaner than when it is the first generation pitch. When I do my beers I try to plan a schedule to reuse the yeast.
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