Starter Notes:
1.050 Gravity, 2L Starter on a Stirplate at ~72F with servomyces
Need at least 60B cells to start - prefer liquid yeast within the last 30 days, up to max of 50 days.
Total Cell Count Required: 454B
Fermentation Notes (edited notes from Saq):
- chill wort to 65 F, adjust starter to 65F
- oxygenate with sanitized air for 90 minutes
- Add Fermcap as per label instructions (est 11 drops)
P+0: Pitch starter yeast, wrap carboy with a blanket in chest freezer. Set temp controller to 82F, with 1F cooling differential and 20F heating differential. Allow to self-rise to about 82-83 F from P+0 to P+36 hrs
P+9 hrs: Re-oxygenate with sanitized air for 60 minutes.
P+1.5 days: Hold 82F for about 5 days (primary fermentation) – may have to add external heat.
~P+6.5 days: When S.G. is about 1.015 - 1.018, start to chill to 65 F (secondary fermentation).
~P+6.5 days: hold there until you hit terminal gravity at 1.012 (about 2 days)
~P+8.5 days: Leave it on the yeast for another week.
~P+16 days: Rack into secondary and chill to 50 F for ~50 days (conditioning).
~P+66 days: Bottle, prime with 160 grams candi syrup in ½ cup of water, 1/2 pckg Safale US-05 dry yeast (rehydrated). Store at 55-60F, if possible.
~Bottling+6 months: Enjoy!