einnebcj
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Purchased a wyeast 1272 American II and thought I'd have a go at splitting the pack to get better bang for buck. Heaps of good info on the forum but this can some time be disadvantageous - so many subtle variants on how to do it and I end up a confused blithering mess in thee corner....I'm a little remedial that way.....
So simple solutions resonate with me and I found a post from the long gone Nic JD where he advocates ths method -
QUOTE - I get the smackpack and digital scales and some 300ml PET bottles that are filled with starsan. And a cool kettle of boiled water.
Snip the smackpack and put the sanitised bottle on the scales and add 25g of yeast liquid - top up with boiled water, lid on, labeled with strain and date, into fridge.
Repeat 3 more times.
Put the last 25g in the smackpack into preprepared 2L of wort with 200g of LDME. END QUOTE
seems simple enough but I still have some questions:
1) - the last 25g in the 2L becomes your starter which you would then need to stirplate/shake for a couple of days to get krausen and then either pitch or refrigerate/settle/drain and then pitch? Correct?
2) - given that this sees the pack split into 4 25g amounts - I'm guessing this is the amount to then pitch into a standard 23l batch? I'm doing 17l batches (stovetop).....should I adjust to say 5 20g bottles? Less liquid?
3) - the bottles that end up in the fridge can then sit there of a period of months(?) and when I'm ready to use one of them, I then bring it up to room temp and mix in my starter wort - stirplate etc etc?
Sorry for the newb questions that have been undoubtedly addressed in many other threads.......and I hope they make sense.
Cheers for the help in advance!
Chris
So simple solutions resonate with me and I found a post from the long gone Nic JD where he advocates ths method -
QUOTE - I get the smackpack and digital scales and some 300ml PET bottles that are filled with starsan. And a cool kettle of boiled water.
Snip the smackpack and put the sanitised bottle on the scales and add 25g of yeast liquid - top up with boiled water, lid on, labeled with strain and date, into fridge.
Repeat 3 more times.
Put the last 25g in the smackpack into preprepared 2L of wort with 200g of LDME. END QUOTE
seems simple enough but I still have some questions:
1) - the last 25g in the 2L becomes your starter which you would then need to stirplate/shake for a couple of days to get krausen and then either pitch or refrigerate/settle/drain and then pitch? Correct?
2) - given that this sees the pack split into 4 25g amounts - I'm guessing this is the amount to then pitch into a standard 23l batch? I'm doing 17l batches (stovetop).....should I adjust to say 5 20g bottles? Less liquid?
3) - the bottles that end up in the fridge can then sit there of a period of months(?) and when I'm ready to use one of them, I then bring it up to room temp and mix in my starter wort - stirplate etc etc?
Sorry for the newb questions that have been undoubtedly addressed in many other threads.......and I hope they make sense.
Cheers for the help in advance!
Chris