So I’m planning on brewing my first AG next week and I had some questions about the yeast starter.
Some info: I’m thinking of making an imperial stout with a gravity around 1.090-1.100. I’m going to make a small batch (~3 gallons). I also have the StirStarter with a 2L Erlenmeyer.
the MrMalty site recommends 1L + 1 pack/vial. Along with this I was going to use 1 cup of pale DME.
Sooo my questions (help with any is appreciated!):
-do the numbers that I have above look right?
-when I pitch the yeast, should I decant the liquid? I’m thinking the 1L extra pale wort might dilute the stout. I’m also wondering if there is a lot of yeast in the liquid portion if I decant.
-how many hours should I stir? If I will decant, how many hours in the fridge?
-it seems like the amount of water you use for the starter is important in the amount of cells you produce (aside from adding more yeast), would simply adding more water actually increase the cell count? What about more DME?
-do all liquid yeasts need nutrient or are there “fortified” yeasts at this point?
-I’ll be treating my mash and sparge with ascorbic acid to drop out some chloramine, should I add a small proportional amount to my starter or will that be harmful/unnecessary?
Thanks again for any help!