So, after 2 successful home brews (extract kits; English Brown Ale and American Cream Ale), I'm looking to take on bigger beers. I was perusing the Northern Brewer catalog, and I notice that many of the "heavy ale" kits (Double IPA, Imperial Stout, etc.) indicate that these require 2-stage fermentation & a yeast starter.
Questions:
1) What is 2-stage fermentation? Do you really pitch yeast multiple times? If so, when?
2) Do you need a yeast starter if you are using the Wyeast smack packs? I used Munton's dry yeast for my first brew, but I used the Wyeast for the second one. Could I simply pitch 2 packs if I wanted to really make sure that fermentation started quickly and efficiently?
Thanks...I can't wait to get a stout goin' for the winter (I know I need to get on that ASAP, my brew planning, like much else in my life, could use some additional organization...perhaps I'll ponder that over the Young's Double Chocolate Stout that I hear calling my name from the fridge).
Questions:
1) What is 2-stage fermentation? Do you really pitch yeast multiple times? If so, when?
2) Do you need a yeast starter if you are using the Wyeast smack packs? I used Munton's dry yeast for my first brew, but I used the Wyeast for the second one. Could I simply pitch 2 packs if I wanted to really make sure that fermentation started quickly and efficiently?
Thanks...I can't wait to get a stout goin' for the winter (I know I need to get on that ASAP, my brew planning, like much else in my life, could use some additional organization...perhaps I'll ponder that over the Young's Double Chocolate Stout that I hear calling my name from the fridge).