along the line of additions, I've just pressure canned 7 pint sized jars of wort. Each one is about 500mL. If I wanted to make a 2L starter and started w/ 1 500mL, would I then add 4 more 500mL of started or just bring the total volume upto 2L. Thats the part I never got.
Just bring the total up to 2L. I would start with 500cc, grow for 18-24hrs, add 500cc so now doubled the volume, grow another 18-24 hours and then add 1000cc and grow again for 18-24 hrs. Your yeast should double in about 18hrs - but 24 is usually more convenient for us humans.
forgot to say thanks for the info. So....thanks! Also i received Jamils new book and I was going to try out the CAP. It states to use 4 liquid packs or using the conversion chart in the back of the book use a 9L starter. I havent heard of that large a starter, and dont have room to make one regardless.
My question is can I make a 2L starter, wait for it to ferment out, chill it for a few days, make another 2L starter using the yeast cake, let it ferment out, chill, decant and make a 1L starter?
Lagers require a bigger starter then ales. One strategy I learned from Jamil's podcasts is to brew a lower gravity beer and then repitch the yeast from the cake (not the whole thing as some do). Your low gravity beer is a big "starter". For example I brewed a 1.040 Munich Helles pitched with a 2L starter and then repitched part of that cake into a 1.071 Helles. MrMalty.com has a calculator for how much yeast slurry to use.
yup lagers do require bigger starters. Dont really have the time to brew up a batch ( anyhow the cap isn't all that high of an OG) but I do have time to crack open a mason jar of starter and stick it on the stir plate, so my question remains:
can I make a 2L starter, wait for it to ferment out, chill it for a few days, make another 2L starter using the yeast cake, let it ferment out, chill, decant and make a 1L starter