So should I just put in all 3 liters now then? Is there any reason to do it in increments?
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If you were using an ale yeast, I'd suggest using only part of the slurry. But since you're doing a lager, I'd go with the advice above.What's the rationale for only using part of the yeast cake for an ale? I know lager need larger starters but what's the downside to using a large starter for an ale?
Dude, when you are stuck in MSP. make sure you hit the Rock Bottom Brewery, in the D concourse. Awesome pulled pork sandwich, and the IPA is great! I try and schedule all my flights through there with a good three hour lay over.
Next time you're in Minneapolis, grab Pawtucket Patriot and head over to: http://bacontoday.com/events-3/?event_id=550I'm in Minneapolis about 15 times a year and usually stay in that area a few times waiting for a plane. Thank you for giving me something to look forward to the next time I'm stuck there.