Back to Shopping at NorthernBrewer.com

Yeast starter for wheat beer

I have some wlp320 from a previous batch of American hefeweizen harvested about 5 months ago from the primary. I am making a starter from a cup of light DME in a quart of water. I do not want to add much of the starter beer to my new batch as I usually cold crash the starter, pour off as much of the beer as i can, shake and add the rest. The problem I see is that a lot of the wheat yeast will remain in suspension of which i will loose if i decant and possibly loose the ones most desirable. I really do not want to add most of the starter beer. Any thoughts or suggestions on this.

Thanks

Your best option is probably to make the starter several days in advance and cold crash for a few days before decanting. You might get a slightly slower start, but the end result should be fine.

Back to Shopping at NorthernBrewer.com