« on: September 25, 2015, 02:53:30 PM »
Allow me to clarify:
Using Mr Malty,for 5.5 gallons of a 1.052 lager and 1 vial of WLP830 manufactured 8/28/15, Jamil's calculator recommends building 4.97 Liters of 1.030 starter. 400 billion cell count.
To be clear i am not planning on dumping the full 5 liters into my wort! The Starter fermented out in about 24hrs and is resting comfortably at 45* settling out. Sunday afternoon I'll decant and pitch the cake along with about.3l spent wort.
Now I'm no expert but I've been brewing lagers for roughly 9 years. And when i wing it and underpitch (ie. a 1 liter starter) Yeast gets stressed, my lagers come out sweet and under-attenuated. Conversely, When i use relatively fresh yeast, build a starter following Mr Malty's guidelines aerate, pitch low and come up to fermentation temp, I get very clean lagers. I cant argue the explaination below. after reading it several times, walking away, then reading several more times it does make sense. I also know what works for me and what dont. Guess I'm just stupid