mkravitz13
Well-Known Member
- Joined
- Jan 6, 2013
- Messages
- 49
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Been searching around the forum for more specifics on how you guys determine how much of your washed yeast to add to a starter?
A lot of people seem to not care and just throw in the entire contents of their harvested refrigerated pint of yeast into a starter (which surely must be well over 100 billion cells to begin with)
I'm a tad worried about overpitching considering that I typically do very small batches of beer (3 gallons).
I'm familiar with the wyeast figure below as well as mr malty's calculator. how do you guys go about doing it and nailing your correct pitching rates?
its considerably more complicated than just weighing out dry yeast, or pouring the contents of a wyeast smack pack into a starter....
A lot of people seem to not care and just throw in the entire contents of their harvested refrigerated pint of yeast into a starter (which surely must be well over 100 billion cells to begin with)
I'm a tad worried about overpitching considering that I typically do very small batches of beer (3 gallons).
I'm familiar with the wyeast figure below as well as mr malty's calculator. how do you guys go about doing it and nailing your correct pitching rates?
its considerably more complicated than just weighing out dry yeast, or pouring the contents of a wyeast smack pack into a starter....