Does anyone know of a calculator to determine how big of a starter to make when making one from a slant? I've been just making starters based off the size I would make if I were using liquid yeast but I don't know if that's correct.
https://suigenerisbrewing.blogspot.co.uk/2012/11/yeast-banking-iv-starter-tables.html[/QUO
According to Beer Smith I need about 260 billion calls for the gravity in question (1.068/5 gal). According to this chart I'll get 380 billion if I do the second 1.5L starter, 120 billion more than I need. I wonder if I just do a 1L starter for the 2nd starter (3rd step) if that would get me closer to the required 260 billion?
I don't even come close to that much slurry in a 2L starter. In fact, compared to the pitchable packs from White Labs I only have a fraction of what in them. Maybe they put a lot more cells in their packs to account for the loss during the 6 month shelf life.
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