I'd like to start by saying sorry for asking. I've look all over and have read many threads. I just want to make sure I got this right.
I'm brewing Hop Otten IPA 5 gal
OG 1.072-1.074 FG 1.017-1.019
10 oz American 60L crystal malt steeped at 150 for 30 min
8.33lb Munton's extra light DME
24 HBU Yakima Magnum
2oz cascade
1oz Liberty
1 tsp Irish moss
Wyeast 1332 Northwest Ale
1.5oz Cascade dry hop
So I'm going to make a starter. I plan on using
2liters of water (2Qt of which is boiled to disolve DME)
1 cup?? or ? oz of extra light DME (I have a scale)
cool wort to pitching temp cover and shake/swirl to aerate, then pitch. Swirling every hour or so for next 5 hrs or so?
Should I smack the Wyeast pack and let it swell? Or cut package open add yeast only then add nutrient pack at later time?
Whats the maxium number of hours the starter can sit in 70 degree temps for before it needs to be refridgerated?
If I missed something or I'm wrong somewhere please help!
thanks,Pete
I'm brewing Hop Otten IPA 5 gal
OG 1.072-1.074 FG 1.017-1.019
10 oz American 60L crystal malt steeped at 150 for 30 min
8.33lb Munton's extra light DME
24 HBU Yakima Magnum
2oz cascade
1oz Liberty
1 tsp Irish moss
Wyeast 1332 Northwest Ale
1.5oz Cascade dry hop
So I'm going to make a starter. I plan on using
2liters of water (2Qt of which is boiled to disolve DME)
1 cup?? or ? oz of extra light DME (I have a scale)
cool wort to pitching temp cover and shake/swirl to aerate, then pitch. Swirling every hour or so for next 5 hrs or so?
Should I smack the Wyeast pack and let it swell? Or cut package open add yeast only then add nutrient pack at later time?
Whats the maxium number of hours the starter can sit in 70 degree temps for before it needs to be refridgerated?
If I missed something or I'm wrong somewhere please help!
thanks,Pete