SleepySamSlim
Grandmaster Brewer
OK - I'm officially moving from keep it simple (just dump the yeast in) to doing starters. Using Palmer and another book I believe I have a workable simple process for dry yeasts.
I see more variability in liquid yeast prep. The one constant is doing a mini-wort using DME and getting close to your brews SG. Beyond that lots of variability:
Volume - I've seen this range from one pint to 2 quarts. BeerSmith has an article ranging from 1.5L to 2L
Time - ranges from 24 to 48 hours
Adjuncts -- some add extra yeast nutrients or yeast "vitamins", some add a little hops as a preservative
decant -- some just toss the whole 2qts in, others decant some of the mini-wort and toss in the slurry
I guess as to volume, it could be 1L to 1.5L for basic Ales --- 2L for darker and HG ales ...
Comments / conclusions welcome
I see more variability in liquid yeast prep. The one constant is doing a mini-wort using DME and getting close to your brews SG. Beyond that lots of variability:
Volume - I've seen this range from one pint to 2 quarts. BeerSmith has an article ranging from 1.5L to 2L
Time - ranges from 24 to 48 hours
Adjuncts -- some add extra yeast nutrients or yeast "vitamins", some add a little hops as a preservative
decant -- some just toss the whole 2qts in, others decant some of the mini-wort and toss in the slurry
I guess as to volume, it could be 1L to 1.5L for basic Ales --- 2L for darker and HG ales ...
Comments / conclusions welcome