I have used liquid yeast and a yeast starter for my last two brews. However i have just dumped the full starter (1L) into the fermentation vessel when pitching.
Looking to separate it off this time and just want to clarify the method:
Looking to separate it off this time and just want to clarify the method:
- Get WLP940 + Starter Wort up to Temp (13*C ?) should i make the starter at optimum ferm temp ? or at room temp as is the case with Ale yeast ? Iv made my previous starts at 21*C
- Make Starter
- Stir Plate @13*C for 48hrs
- Chill @ ? *C for ? hrs to cold crash yeast
- Decant Starter Wort + Dispose
- Get Yeast up to Target Pitch Temp 10-13*C
- Add small volume of Wort swirl and Pitch