I apologize advance, as I'm sure these are common questions...
But I am wondering: for a 5 gallon batch of BOMM traditional, the recipe says to have the starter on a stir plate. What is a stir plate? I'm not familiar. And if alternatively, I made a gallon BOMM and pitched it into a four gallon batch, would I use the measurements/recipe for the one gallon batch, or use the instructions for making the starter for a 5 gallon batch? [For making the starter gallon]
Do homebrew stores generally carry the required potassium carbonate or is that something I'd have to specially order? Amazon?
I understand I can follow tosna calculations to see how much nutrient to add if using fermaid o but is there an equation for figuring out when the 2/3 & 1/3 sugar break are?
Lastly, is it advisable to order 1388 and have it shipped into You? I know how temperamental the yeasties can be with temperature change, so I wasn't sure if you all had experienced a decrease in yeast viability when ordering yeast as such?
Thank you for any help and sorry for my noobness ��
But I am wondering: for a 5 gallon batch of BOMM traditional, the recipe says to have the starter on a stir plate. What is a stir plate? I'm not familiar. And if alternatively, I made a gallon BOMM and pitched it into a four gallon batch, would I use the measurements/recipe for the one gallon batch, or use the instructions for making the starter for a 5 gallon batch? [For making the starter gallon]
Do homebrew stores generally carry the required potassium carbonate or is that something I'd have to specially order? Amazon?
I understand I can follow tosna calculations to see how much nutrient to add if using fermaid o but is there an equation for figuring out when the 2/3 & 1/3 sugar break are?
Lastly, is it advisable to order 1388 and have it shipped into You? I know how temperamental the yeasties can be with temperature change, so I wasn't sure if you all had experienced a decrease in yeast viability when ordering yeast as such?
Thank you for any help and sorry for my noobness ��