citizensnips
Well-Known Member
- Joined
- 9/7/07
- Messages
- 769
- Reaction score
- 127
Hi guys, planning on making my first big all grain beer in the next week or so. Its an IPA and hopefully going to be around 7.5% with an OG of 1.070 using US-05. I've been reading a bit in how to brew and around and have basically gathered I need something in the ball park of 200 billion yeast cells for a happy fermentation. My problem is with one sachet of us 05 I'll have about 65 bill which means creating about a 3 litre starter of 1.040 to get it up to scratch. My main question is that I want to try and avoid having to add 3 litres of extract beer to my all grain batch so how can I go about this in the best possible way? I was thinking I could buy more dry yeast but its already too late for that plus its expensive. I also considered letting the starter ferment out and then decanting the liquid of the top leaving the slurry to pitch, even possibly put in the fridge to let it settle out?? or can that only be done for lagers? does it defeat the purpose of the starter letting it go dormant? I also read it can be a problem using extract yeast starter for an all grain batch due to flavours and what not, John Palmer recommending that it should be left to ferment out before pitching if thats the case.
What do all you guys do or find that works well for you?
Cheers
eddy
What do all you guys do or find that works well for you?
Cheers
eddy