I've been loaned a big kettle so next week I was going to try a 20 gallon cream ale recipe, which is double my previous max. I have a 5000ml Erlenmeyer so I thought I'd make a starter big enough for the whole batch and try to divide it evenly among 4 fermenting pails. The recipe calls for 3L of water to 300g of DME and two packets of liquid Kolsch yeast. I will be using a stir plate. If you've tried this before and/or have any tips I'd love to hear from you
Cheers
Cheers