So after 4 years of home brewing i’m finally making my first yeast starer. I just want to check my math and get second opinions.
here are the details
Rye Ipa
12gal batch going into fermenter
estimated OG 1.058
using 1pkg of wyeast 1056 (pkg on 12/25/17), brewing this sunday
looking for a pitch rate of 0.5-.75/ equally target yeast count of min of 324 billion cells.
I’m thinking of 2.5l starter at a gravity 1.035? that should give the correct cell count? these number are from brewer’s friends yeast starter calc.
Also i’m using the malestrom plate with 5 speeds, what is the best speed option for proper aeration.
Slow is good. Although I’ll admit watching the vortex at high speeds is fun. 
Search the forum for “shaken not stirred” for another option.