egurney
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I've looked around for the answer to this to no avail...
I'm planning on brewing a lager on Sunday. After reading the Mr. Malty FAQ on starters it seems like the starter should be good @ 12-18 hours. So...
If I make my starter and leave it at room temp for the 12-18 (stir plate), then put it in the fridge for 24-36 hours, decant the wort and pitch into the main wort @ fermentation temps.
Does this sound like a viable plan? Or am I missing something.
Thanks,
Eric
BTW, the first lager we did, we just pitched a Wyeast Activator and it turned out great...
I'm planning on brewing a lager on Sunday. After reading the Mr. Malty FAQ on starters it seems like the starter should be good @ 12-18 hours. So...
If I make my starter and leave it at room temp for the 12-18 (stir plate), then put it in the fridge for 24-36 hours, decant the wort and pitch into the main wort @ fermentation temps.
Does this sound like a viable plan? Or am I missing something.
Thanks,
Eric
BTW, the first lager we did, we just pitched a Wyeast Activator and it turned out great...