Recent content by PoppinCaps

Good point, it shouldn't be spinning for 2 weeks, that would be pretty brutal.

Yeah, yeast are incredibly hearty. Think about the activity you get dumping wort onto part of a yeast cake after the first primary. While I think a 2 week starter may be bad planning, it's perfectly fine to do.

Glen Canyon?

Unfortunately the size and compaction of different strains varies so widely, volume of slurry is vague at best. As well as final cell count in a starter, they each like to propagate to slightly different densities. Slurry from cake off of a beer is even worse with hops and break material mixed...

That amount of time in a starter is fine. Up to 2 weeks is fine, after that I would think about giving it another wake up if it's a heavy beer. Pitch it.

You betcha. You're up.

It's a "City"

50 mi west

It's 2 miles outside of Utah

Closer

Right longitude, wrong latitude...

And a view from the top of the climb...

Awesome. Saw that image and said, wow that looks familiar. Even so many years after the picture was taken and 15 years since I had been there. Here is mine, kind of obscure, but a cool place.

Rainier Visitor Center?

20g is a ton, and outdated. Doesn't hurt anything, but is a huge waste, and can be hard to separate if the lacto is allowed to settle before pitching. You can avoid adding it at all if you keep the starter around 1.010. Lacto doesn't need much in the way of sugar to propagate, and pH drop is for...