My friend and I are going to be making a Double IPA this weekend hopefully using the heady yeast we gathered. We poured the last ~20% of 2 cans into our flask and added starter wort and left it at 68 for about a month (because we forgot about it, tbh).
After that we cold crashed and decanted and stepped it up by adding it to another 1.5L starter wort, which we've had on a sitrplate for about a week. We're going to step it up once more and use that for this Sunday.
I've been going under the rough assumption that the first step brings it to the equivalent of a smack pack in cell count. The second starter brings it to pitchable. The third step up makes it pitchable for an DIPA.
Thoughts?
After that we cold crashed and decanted and stepped it up by adding it to another 1.5L starter wort, which we've had on a sitrplate for about a week. We're going to step it up once more and use that for this Sunday.
I've been going under the rough assumption that the first step brings it to the equivalent of a smack pack in cell count. The second starter brings it to pitchable. The third step up makes it pitchable for an DIPA.
Thoughts?
