I am opening a 3bbl brew pub and I am having some issues with yeast starting. I am wondering if anyone can lead me to a resource that can help me figure the amount of minimum amount of yeast to use in a 2-3bbl batch. my assumptions have been to get three 5 liter erlenmeyer flasks going on stir plates and then pitch. I am curious if this is even a possibility, I am open to anything I just need help with this for repeatability.
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yeast propagation
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