I'm wanting to get into lagers and struggling with how to manage yeast requirements. My standard scale is 17 gallons into fermenter. Focusing for now on worts in the 1.046-1.052 range. Prefer not to warm ferment or pressure ferment at this time. I'd like to use liquid yeast. Calculators available on White Labs and Imperial Yeast sites indicate I'd need 6 packs from either. Assumes I get them fresh.
Answer I am expecting is either starter or yeast harvesting...the starter plan looks daunting. BrewUnited suggests perhaps 2 packs of white labs yeast in a 7 liter starter on a stir plate. Anybody doing something like this? What sort of container are you using? Can you provide details about your process?
Answer I am expecting is either starter or yeast harvesting...the starter plan looks daunting. BrewUnited suggests perhaps 2 packs of white labs yeast in a 7 liter starter on a stir plate. Anybody doing something like this? What sort of container are you using? Can you provide details about your process?