I am going to be brewing this batch in a few weeks, just wanted some feedback on my plans for a yeast starter.
First off (stop me right here if using dry yeast for a starter is not IDEAL)
Ok 1 week before i intend to brew the batch I will make a 3l starter using 11oz of DME which should give me a OG of 1.04.
I should only need to have the wort at a boil for 5-10 mins right?
So if this is right so far I can sprinkle the dry yeast right into the wort in the starter vessel. Store it at specified temperature for 3-4 days.
After that I need to refrigerate to allow a nice cake to form 1-2 days.
Then any recomendations on letting it sit at room temp for a few hours before pitching ?