LagerLover78
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- Apr 22, 2017
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Hi all! Soooo, this will be my first yeast starter and I had read that a warm starter that was greater than 5% of the wort volume required extra prep...but it sounds almost like cold crashing for a bit to bring it close to wort temp then decanting most of liquid, swirl it around and pitch the yeast cake.
Here's the AHA article I've been pouring over for the last couple days:
https://www.homebrewersassociation.org/how-to-brew/make-yeast-starter/
Wont there be more usable yeast cells still in suspension? Can't I just directly pitch the whole 2 quart starter as long as its ambient temp is within 5*F of the chilled wort temp?
The recipe is a basic psudo lager recipe at an OG of 1.050 and I'm using Omega Lutra and will be fermenting between 68F and 72F.
Feel like, as with everything in this hobby, there are several different approaches that work.
Planning on brewing tomorrow and trying to be as prepared and thought out as possible.
Here's the AHA article I've been pouring over for the last couple days:
https://www.homebrewersassociation.org/how-to-brew/make-yeast-starter/
Wont there be more usable yeast cells still in suspension? Can't I just directly pitch the whole 2 quart starter as long as its ambient temp is within 5*F of the chilled wort temp?
The recipe is a basic psudo lager recipe at an OG of 1.050 and I'm using Omega Lutra and will be fermenting between 68F and 72F.
Feel like, as with everything in this hobby, there are several different approaches that work.
Planning on brewing tomorrow and trying to be as prepared and thought out as possible.