what makes a good starter?
Ok so I am making a dark stout extract/steeping grain recipe tomorrow. I used brew calculus and the recipe came out to 1.070. Obviously I made a starter: 1.5 quarts
According to a starter calculator I found I should be under pitching, but not by much.
I have used a stepped method in making the starter. I used a pint of water to 1/2 cup DME 3 times. Meaning I started with a pint starter and stepped it up to 1.5 quarts in the period of 4 days.
The problem is that I followed the process described in John Palmers book and on the BrewWiki starter article that said to use 16oz or a pint of water for every 1/2 cup of DME. In Palmers book it says this starter wort should be 1.040 per the recipe but according to brew calculus it is 1.080.
In a different thread I read that a high starter gravity can strain the yeast. Granted the yeast numbers will be higher but they will be stressed.
The beer I'm making is pretty big 1.070, but I read starting yeast in starter wort that high of gravity is no good.
I would think it would get the yeast ready for what is coming, but IDK I'm not a biochemist
I am brewing tomorrow regardless but for future reference I would like some input since I love heavy, stout, dark, high gravity beer...
I want HBT advice what is better?
#1 Making the entire starter volume at first or stepping the volume like I did?
#2 What should the OG for starter wort be? Close to what you are pitching into or 1.040
+ I plan on decanting the starter I made. So, does that mean I just put it in the fridge tonight and pour off most of the liquid, shake, and then pitch or should I pour off the liquid and then fill with cool/warm water and shake I don't really get it. This is my first starter!
|All times are GMT. The time now is 09:11 PM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.