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Brandonleecarter

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What’s up B’s and G’s. Looking to scale up kettle sours from 5 gallon to 10 gallon batches. I typically follow Omega’s directions for 5 gallon batches. 1 liter starters at 1.040 for wort that is 1.033 OG. I’ve read that Lance Shaner from Omega said that one liter starters would effectively sour up to 2 barrels in 24 hours.

Questions:

1. Anyone had any feedback/advice on starters for 10 gallon batches?
2. Any experience overbuilding starters for harvesting for future batches?
3. What is the Yeast cell viability over time. Depreciation percentage from package date? How long will the lacto be effective in the original packaging?
4. Targeted pitch rate?
 
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