Hi All,
I have some 2.5 week old slurry from a 1.050 American Amber (US-05).
I’m going to make a T-can wheat at about 1.050-1.055 OG, this weekend
I figure I need to make a starter, then, starting about Wed-Thursday?
tips, please…
6 oz DME to 2 qts water
and then how much slurry?
thanks!
i wouldn’t bother with a starter for yeast that fresh.
a month or more in fridge, then a starter is good insurance, but i’d just pitch about a cup of good thick slurry from what you harvested, (decant most of the liquid first).
Bklmt2000
I agree that you shouldn’t need a starter until your slurry is a month old.
Just use the Mr Malty “repitching from slurry” tab.
ok, thanks very much!
