Yeast Starter
Nothing to special going on here, working on a heavily moderated yeast starter.
Heavily moderated? Why so you may ask, well the yeast is two months expired. I’m honestly not too worried that there will be some sort of action, I am more concerned just how much and when will it happen. I had bought this yeast and the WLP500 I’ve been using on the last three batches at the same time. I originally thought I was going to use this yeast. Well, things change and now is now. I plan on brewing a rye IPA in the next couple days dubbed the RYPA (stole that one from an idea from Jack Curtain suggested to Dock Street which was never used, so I am going to use it). Two pounds of rye, almost 15% of the grain bill, should definitely add a nice rye spice and maybe some slickness to the beer, plus Magnum and Willamette hops – nice!