my stupid questions
. can i just dump some beer in a small vessel and add some yeast and a yeast nutrient then shake the hell out of it? and how much yeast nutrient can be added? do i add sugar to it? if so and how much?
what temp should the yeast starter be stored at and how long should i let the yeast work before adding it to the must?
do i need to shake the starter yeast up before adding it to the must or will this damage the yeast cells?
This is EXACTLY what I do for ales (except I use a 2L flask). Another method is to let the yeast ferment out and settle. Pour off the liquid and pitch the slurry. I am beginning to think this is a little better as I am doing it for my lagers now (it just doesn't make sense to pitch a 1/2 gallon
Tom Veldhouse
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