Yob
Hop to it
same same but slightly different.
for me..
depends on the frozen sample and the strength of the Glycerine mix its in, if it was in one of the %50 mix then I'll do a smaller (500ml) 1.025 starter just to expel the glycerine, which takes longer.. if it's in one of the %25 mixes, right into a 2000ml 1.040 starter is generally ok unless over 12 months old then see first option again...
Temperature wise, its settled on about 24'c for most of my ale yeasts.. Im yet to spin up a lager yeast but I'd probably also go at about the 18'c
The main reason for spinning at ferment temps is (AIUI) is if you are pitching the whole starter, if youre decanting (as I do) then it shouldnt really make much difference...
agree that the Yeast book should probably come out again as train reading material.
for me..
depends on the frozen sample and the strength of the Glycerine mix its in, if it was in one of the %50 mix then I'll do a smaller (500ml) 1.025 starter just to expel the glycerine, which takes longer.. if it's in one of the %25 mixes, right into a 2000ml 1.040 starter is generally ok unless over 12 months old then see first option again...
Temperature wise, its settled on about 24'c for most of my ale yeasts.. Im yet to spin up a lager yeast but I'd probably also go at about the 18'c
The main reason for spinning at ferment temps is (AIUI) is if you are pitching the whole starter, if youre decanting (as I do) then it shouldnt really make much difference...
agree that the Yeast book should probably come out again as train reading material.