If I need to cultivate 400 billion yeast cells (approximately) to brew a Russian Imperial Stout, I might as well make something drinkable! IF my calculations are right, I can cultivate this much yeast with plenty leftover by making a 2.5 gallon starter at 1.040. Luckily, I have a 3 gallon carboy sitting empty. A simple English Mild should do the trick. How does this recipe look?
3 lbs Maris Otter
4 oz Brown Malt
4 oz Extra Dark Crystal
2 oz Chocolate
Mash at 155
.5 oz EKG
90 minute boil
Wyeast 1028
Thanks!