make a starter. you will lose efficiency with giant grain bills. you may need to boil longer to boil off the excess sparge water from a large grain bill. You should aerate your wort well. a longer mash at a lower temp will help ensure a full attenuation.i'm wondering if anyone can give some advice on brewing a BIG beer. any advice on a starter, efficiency loss, longer boil, aeration, longer mash/lower temp would be appreciated!
Make sure you don't pitch on the _whole_ cake, though. Even with an OG of 1.110, that'd be overpitching by more than 5 times what you want. Fermentation will take off like a rocket, but like underpitching, overpitching is bad flavor-wise.The best way to pitch a big beer is to make a smaller beer first and pitch on the cake. Effectively you have a five gallon starter.
This can be true, but also has it's limits from what I've read. You can acquire flavor from the first beer and you can also have problems with stressed yeast. For really really big beers (like +1.100), though, this is by far the easiest way to go. Another way to determine yeast needed is to use the Mr Malty Pitching rate calculator.The best way to pitch a big beer is to make a smaller beer first and pitch on the cake. Effectively you have a five gallon starter.
can someone explain this? in my experience a hole in the line generally causes wort to flow out of said hole. did you mean a hole or two at the end that's in the fermenter, to create multiple streams?also, if i insert a smaller diameter piece of tubing with a hole or two in the line when transfering from keggle to fermenter, will this give sufficient aeration?
that's true. for that matter, if you're really adverse to doing a starter and have money just lying around that you don't know what to do with, you can just pitch a bunch of vials/smackpacks instead of a starter as well.Correct me if I'm wrong, but you would not necessarily make a starter if you pitches multiple dry packets instead?
lots of people reuse yeast from batch to batch. it's certainly possible to just collect and pitch some of a cake. or you can wash the yeast and reuse it when you're ready.Who has used starters from previous batches? How much of the yeast cake from a 5 gallon batch should be used for a new 5 gallon batch?