If you’re concerned about pitching the starter wort in your brew, just prepare the yeast 7 days before brewday, then crash cold at day 4-5 and siphon off the wort on brewday. You should have a good solid amount of yeast settled by that time.
On brewday, leave your yeast out of the fridge when you mash in. Then once you’re casting to FV, put about a litre of wort in with the yeast to get it started again. Once you’ve got your wort in the FV and aerated, pitch in the yeast. Job done.
2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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