Hoser
Well-Known Member
So I've been trying to use liquid yeasts properly and am still learning. But based upon what I've read in How to Brew and seen on Mr. Malty, I will need a yeast starter for a Wyeast Activator pack if my OG is above 1048. I'm about to make a porter that will include all 3kg LME, 600g steeped grains, 500g molasses/brown sugar, 500g dextrose in a 19L batch. I expect this will yield approx 1076 OG assuming 36ppg on LME and steeped grains and 46ppg on sugar. Sorry new to this so not sure if I've calculated that correctly.
Anyhoo, assuming 1076 OG which equates to 19 degrees Plato, I calculated my yeast needs as 270 Billion cells. If I make a 2L yeast starter with Wyeast Activator, I should have 200 Billion cells from the original 100 billion cell packet.
So how do I go from 200 billion to 270 billion? Making a new 2L starter of the 2L starter will result in 400 billion cells won't it?
Or does it matter? Will underpitching around 200 billion cells be ok?
I think I had the math right. Just not sure how to now make the correct starter size. Hoping some of you homebrew gurus can help!
Thanks!
Anyhoo, assuming 1076 OG which equates to 19 degrees Plato, I calculated my yeast needs as 270 Billion cells. If I make a 2L yeast starter with Wyeast Activator, I should have 200 Billion cells from the original 100 billion cell packet.
So how do I go from 200 billion to 270 billion? Making a new 2L starter of the 2L starter will result in 400 billion cells won't it?
Or does it matter? Will underpitching around 200 billion cells be ok?
I think I had the math right. Just not sure how to now make the correct starter size. Hoping some of you homebrew gurus can help!
Thanks!