can anyone tell me when to pitch my starter meaning what temp for wyeast 1028 I can't find it on there website?
sorry here is the recipe I am currently brewing right now got about 40 min left in the mash All Grain Recipe oatmeal stout 1.055/1.014 (5 Gal) Grain Bill (70% Efficiency assumed) 8 lbs. - 2 Row Pale Malt 1 lb. - Flaked Oats 1/2 lb. - Crystal Malt (60L) 1/2 lb. - Chocolate Malt 1/2 lb. - Roasted Barley Hop Schedule (31 IBU) 2 oz. - East Kent Goldings - 60 min. Wyeast 1028 London Ale - 1800 ml starter Mash/Sparge/Boil Mash at 155° for 60 min. Batch Sparge as usual Boil for 60 minutes Cool and ferment at 65° to 68° I will ferment 2 weeks and bottle, this will be my 2nd AG batch Iam useing 1.50 quarts to a pound of grain
