I am waiting for the arrival of my 4th kit, Imperial Stout. My past kits include Amber Ale, Inn Keeper Pale Ale and the Whitehouse Honey Ale, all of which I have been pleased with the results. Some of the past kits have suggested to make a yeast starter. When I used the dry yeast (2 of the 3 batches), I boiled the required amount of water and then pitched the yeast when it was down to 80° or so. I am not sure if that actually counts as a yeast starter or not. I was reading the reviews on NB for imperial stout and forums on yeast starters and now I am slightly confused and I am seeking guidance.
With the kit I purchased 1lb of dark roasted DME and Wyeast 1728 Scottish Yeast.
- how much water should I boil for the starter?
- how much of the DME should I use?
- According to the forums, there was mention of cold crashing the starter, decanting it, I am not sure what these terms mean, could you please give more details.
- how long should I let the starter “brew” for before I start the actual beer?
5)I also read that with the higher ABV beers, that 1 package of yeast may not be enough for the longer fermentation, is this something that I need to be concerned with with the yeast that I ordered?
- Once the starter is complete, do I just dump the mixture into the actual wort?
7)Somewhere on the forum, it was mentioned that a starter is not needed with dry yeast and just to sprinkle it on the wort, what are your opinions? Is the Wyeast 1728 a dry yeast?
FYI, I am planning on making the starter in a growler.
I am looking forward to your replies.