Indyking
Well-Known Member
Hi all,
Im getting ready to brew 2 Pilsners coming up soon. They will have identical ingredients, but one will be my first attempt in the decoction world and the other just plain single-step infusion, so I can see how different they really are. These will be brewed in 2 consecutive days and Im planning to do the single or 2 decoction process.
I'm going to use Wyeast 2124 with a starter and now comes my question How should I manage the starter?
1-Two separate starters using 1 pack of yeast for each
2-2 packs of yeast to make 1 bigger starter (bigger meaning more volume of wort) and split the resulting yeast suspension between the 2 batches
3-Or even just 1 starter using just 1 pack and split the yeast between the 2 batches
I suppose option # 1 is the most logical and safest, but since I only have 1 starter jug, I wouldnt be able to brew them in 2 consecutive days as Im planning now.
Your thoughts will be highly appreciated!
Im getting ready to brew 2 Pilsners coming up soon. They will have identical ingredients, but one will be my first attempt in the decoction world and the other just plain single-step infusion, so I can see how different they really are. These will be brewed in 2 consecutive days and Im planning to do the single or 2 decoction process.
I'm going to use Wyeast 2124 with a starter and now comes my question How should I manage the starter?
1-Two separate starters using 1 pack of yeast for each
2-2 packs of yeast to make 1 bigger starter (bigger meaning more volume of wort) and split the resulting yeast suspension between the 2 batches
3-Or even just 1 starter using just 1 pack and split the yeast between the 2 batches
I suppose option # 1 is the most logical and safest, but since I only have 1 starter jug, I wouldnt be able to brew them in 2 consecutive days as Im planning now.
Your thoughts will be highly appreciated!