I am considering using homebrew sized yeast vials to prepare a starter and grow up enough yeast for a 3 BBL batch of specialty beer in our brewpub.
Question is, how many steps would be best, and how big a starter for each step?
I have a pair of 2 L flasks, and a 5 L flask, as well as a stir plate. I am thinking of pitching 2 vials of WL Belgian yeast into 2 L of 1.040 starter, putting that on the stir plate for 2 days, and then making another step.
Should chill and decant the 2 L starter, and add another 2 L of wort, or am I better off just adding all 2 L to 3 L wort in the 5 L flask and letting that grow?
Seems to me I have read (can't remember where) that you usually get a doubling of yeast during the growth phase. I am wondering if going from 2 L right to 5 L will be enough, or if I will get more growth by doing 2 starter steps of 2 L and then the 5 L.
I also can pitch the starter into a 5 gal yeast brink, which will probably be the final step before brewing.
Thanks in advance for any advice.
Question is, how many steps would be best, and how big a starter for each step?
I have a pair of 2 L flasks, and a 5 L flask, as well as a stir plate. I am thinking of pitching 2 vials of WL Belgian yeast into 2 L of 1.040 starter, putting that on the stir plate for 2 days, and then making another step.
Should chill and decant the 2 L starter, and add another 2 L of wort, or am I better off just adding all 2 L to 3 L wort in the 5 L flask and letting that grow?
Seems to me I have read (can't remember where) that you usually get a doubling of yeast during the growth phase. I am wondering if going from 2 L right to 5 L will be enough, or if I will get more growth by doing 2 starter steps of 2 L and then the 5 L.
I also can pitch the starter into a 5 gal yeast brink, which will probably be the final step before brewing.
Thanks in advance for any advice.
Comment