Cool. Let us know how it turns out.
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OH, who would take the hose off the disconnects? In my case, that would mean ripping off the Oetikir clamps.
If you batch sparge, as I do, then grain bed depth doesn't matter.
if you continuous sparge like I do, grain bed thickness, tun geometry, and false bottom design all make a difference.
So, get a stir plate?
You do not need waste money on a stir plate. Do yourself a favor search the forum using the terms "shaken, not stirred" and "James Bond Method." You probably already own everything that you need to make a healthy starter using this method.
Fortunately, one was given to me, so no money wast wasted. And I still can't reconcile my personal results with your "best practices". My own experience is that using a stir plate and decanting produces better beer at my house than shaking the starter and pitching at high krausen. I respect the science, but I must be in some sort of Bermuda Triangle of non-science since it doesn't work like that for me.
I don't trust the online calcs for guessing yeast vitality. The best way to do that is by feel. If the starter takes off pretty quickly you are probably good to go. If it takes a long time you may want to step it up another time. If you aren't doing cell counts, and I think it would be arguably silly to do such at the homebrew level, then you really just need to use experience and feel.