brew2enjoy
Well-Known Member
I plan on making a starter for my next batch (DFH 60 min IPA clone). OG should be around 1.070. I am using Wyeast pacman yeast (smack pack). As I read up on starters, I am finding that there are 1001 ways to do it and honestly I am quite confused. According to mrmalty.com I need about a 1.8 liter starter. That seems pretty large to me but thats what it says. Being that the starter is pretty large, should I start it a few days before fermentation and then put it in the fridge for a couple days so I can drain all the excess wort off the top? Since I am making a starter, is it necessary to "smack" the pack and wait for it to swell or can I just smack it to release the nutrients and pitch into my starter?
Here is what I came up with for my starter schedule, I plan to brew next Sunday.
-make starter on Thursday, let it do its thing until Saturday morning
-Saturday put starter in the fridge to cold crash
-Sunday get starter out of fridge and pour off excess wort, let yeast come to room temp & pitch
Does this sound about right? Am I forgetting anything? If something looks out of wack let me know. Thanks!
Here is what I came up with for my starter schedule, I plan to brew next Sunday.
-make starter on Thursday, let it do its thing until Saturday morning
-Saturday put starter in the fridge to cold crash
-Sunday get starter out of fridge and pour off excess wort, let yeast come to room temp & pitch
Does this sound about right? Am I forgetting anything? If something looks out of wack let me know. Thanks!