I'm seriously debating doing a starter for my first batch using liquid yeast and I'm confused over the information I'm seeing.
Palmer's book references a pint (470 ml) of water and 1/2 cup of DME to hit a 1.040 target. My recipe calls for an OG of 1.051. Using Mr Malty I think it says I need to look at hitting 1.5 liters of starter (seems like a lot) but doesn't mention DME. It seems like the two differ greatly in their estimates (or more likely I have no clue what I'm doing with the Mr Malty calculator). Is there a source for beginner (easy) calculations on starters?
Also, this may be stupid but when going for a 5 gallon batch, does that mean 5g plus the starter on top, or 5g after adding the starter. If I'm supposed to pitch 1.5 liters into the carboy it sounds like a hefty addition.
I'm really struggling over keeping things simple (no starter) and avoiding mistakes (not testing yeast first via starter).
Palmer's book references a pint (470 ml) of water and 1/2 cup of DME to hit a 1.040 target. My recipe calls for an OG of 1.051. Using Mr Malty I think it says I need to look at hitting 1.5 liters of starter (seems like a lot) but doesn't mention DME. It seems like the two differ greatly in their estimates (or more likely I have no clue what I'm doing with the Mr Malty calculator). Is there a source for beginner (easy) calculations on starters?
Also, this may be stupid but when going for a 5 gallon batch, does that mean 5g plus the starter on top, or 5g after adding the starter. If I'm supposed to pitch 1.5 liters into the carboy it sounds like a hefty addition.
I'm really struggling over keeping things simple (no starter) and avoiding mistakes (not testing yeast first via starter).