Dontdropthebeer
Active Member
Hello
I am no stranger to making starters. Often when I bottle beer, I will pour off the yeast cake, and store it in mason jars that I have sterilized in boiling water. I then will decant and store in a fridge, then later when i want to use it, take a jar and make a 1L starter with about 100g of DME. I will then either step up or just use that in a 19l (5 gallon) batch of standard 1.060ish beer.
I normally do all grain 19l/5gallon batches using an all in one system but I am wanting to sort of get back to basics for various reasons and try a 1 gallon/ 5L batch on the stove top. I am unsure about how much yeast to pitch for this smaller size. I know there are calculators but i want to reach out for personalized opinions/guidance.
I made a 1L starter using some oldish (8 months in the fridge) S-23 yeast, and I am thinking of doing a small stove top batch of a german pilsener recipe from brewing classic styles (about 1.047 OG) and i want to test out a fermentation chamber build i am working on. I plan to try to ferment it around 51-59f (11-15c). The starter has been happily bubbling away so it seems viable.
my question is - would this be too much to pitch and i should take a portion of it? Or is it fine to just pitch the whole amount?
Thanks in advance!
I am no stranger to making starters. Often when I bottle beer, I will pour off the yeast cake, and store it in mason jars that I have sterilized in boiling water. I then will decant and store in a fridge, then later when i want to use it, take a jar and make a 1L starter with about 100g of DME. I will then either step up or just use that in a 19l (5 gallon) batch of standard 1.060ish beer.
I normally do all grain 19l/5gallon batches using an all in one system but I am wanting to sort of get back to basics for various reasons and try a 1 gallon/ 5L batch on the stove top. I am unsure about how much yeast to pitch for this smaller size. I know there are calculators but i want to reach out for personalized opinions/guidance.
I made a 1L starter using some oldish (8 months in the fridge) S-23 yeast, and I am thinking of doing a small stove top batch of a german pilsener recipe from brewing classic styles (about 1.047 OG) and i want to test out a fermentation chamber build i am working on. I plan to try to ferment it around 51-59f (11-15c). The starter has been happily bubbling away so it seems viable.
my question is - would this be too much to pitch and i should take a portion of it? Or is it fine to just pitch the whole amount?
Thanks in advance!