Alex Southern
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- Mar 18, 2018
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Greetings,
My first post ahead of my first attempt at all grain.
I have 2 packets of white labs liquid yeast (WLP830) delivered next day, but they were at room temperature for 2 days before I was able to get them into my fridge. The packaging date was 24-JAN-18, so as of this post they are calculated at 63% viability.
My question is, given that i'm planning to make James Morton's Munich Helles Lager (from his Brew book). OG 1.046-1048, Batch Size 20 litre how should I work out how much light DME and water I need to get to the target 350 billion cells reportedly needed (using https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/).
I understand that the room temperature issue will accelerate the degradation of the yeast, but by how much I don't know, so I don't know if I need to build up the starter in 2 phases for example.
Planning to use a 4.7 litre demi-john for the starter if that helps.
Any help would be appreciated.
Thanks
Alex
My first post ahead of my first attempt at all grain.
I have 2 packets of white labs liquid yeast (WLP830) delivered next day, but they were at room temperature for 2 days before I was able to get them into my fridge. The packaging date was 24-JAN-18, so as of this post they are calculated at 63% viability.
My question is, given that i'm planning to make James Morton's Munich Helles Lager (from his Brew book). OG 1.046-1048, Batch Size 20 litre how should I work out how much light DME and water I need to get to the target 350 billion cells reportedly needed (using https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/).
I understand that the room temperature issue will accelerate the degradation of the yeast, but by how much I don't know, so I don't know if I need to build up the starter in 2 phases for example.
Planning to use a 4.7 litre demi-john for the starter if that helps.
Any help would be appreciated.
Thanks
Alex