Help with dry hop schedule

http://www.mrmalty.com/calc/calc.html

 

“I do have a bunch of growlers as well.”

Couldn’t he just make two 1800ml starters in parallel since he has multiple yeast starter vessels?

 

I think this is one starter I would definitely hop... and yes, growlers work better for starters than beer (almost)

 

I am not sure if it is as simple as that. I would probably make a starter in the flask as soon as possible, then split it between two growler with starter wort tommorow morning...the yeast should be good to use Sunday then, I would think.

 

Shouldn't be hard. I was just thinking it would probably be easier to split a flask that 1 small pack of yeast...that is all.

 

To be honest, I've never tried splitting a package of yeast...but I can't think of a reason it wouldn't work. Your probably right, that has got to be the easiest way to do it without f-ing around too much.

In the future you can find fun ways to get more than enough yeast, like brewing a small beer (like 1.040 blonde ale) to build enough yeast for your DIPA

 

Of course. But he doesn't need 3.6 liters, unless the yeast is fairly old. (Or did he already say how old?)

 

Should be enough, I would probably just make 2 small starters just to ensure viability.

 

Here's a tip on the dry hopping.

I assume you're kegging. Sample the beer before you add the dry hops and fill a 12 oz bottle and cap it and put in the fridge. Then dry hop your beer. Take a small sample from the keg once per day and compare it with the unhopped version. You will smell and taste the effects of the dry hopping as it develops. It develops more quickly and is much more apparent in lighter beers, but you'll notice it with this as well.

Good Luck, sounds like tasty beer.

 

The Mr. Malty answer for one pack from Feb 26th, for 5 gallons of 1.084 OG ale, with 'intermittent shaking' is about 3.2 liters. Doesn't matter whether that's in one container or two. If two, split the yeast.

After this brew, I highly recommend reading everything at Mr. Malty and at YeastCalc.

 

If I were making a DIPA I would not use Magnum for bittering. In my experience the bitterness provided by magnum (even if the calculated IBUs are high) is rather tame. I'd probably go with Columbus or a mixture of Columbus and Centennial for the bittering addition. I know that some will argue that the bittering hop is irrelevant, but that is not my experience.