1) What is this mumbo-jumbo about a 2 liter starter? Really now? Here's the derivation of my question.
--- I have been doing this for quite a long time. I do make a starter, but it is a simple: bag of Wyeast, 1/2 cup of light malt extract (dry), 2 cups water, and yeast nutrients (yum). Every single time I have gotten immediate (after four hours from addition to wort) fermentation and very very aggressive fermentation. Ales will last maximum three days and FG is complete and consistently below "estimations" from brewing programs. Always - so brewing community, why...? Why 2 liters? Why even one? Why...
and the second, perhaps, acceptable sin?
2) Beers that require same hop additions to remain "consistent" with the style - for example: pilsners and Saaz - Being a financially responsible homebrewer, any penny saved is a penny used for a later brew. Now correct me if I am wrong, but boiling Saaz for 90 (even 60) minutes results in, well, very very little flavor addition. Just our desired bitterness. With the wonderful concept of international trade (and cross-breeding!), numerous other, high acid, low CoH hops have become available that will yield the desired bitterness but add very little to flavor making them ideal bittering hops - i'm going for Magnum (I'd even throw Simcoe out there in this categorization). So, in order to save a buck (in some cases with Pilsners more than just a buck) - what do ye say brewing community? An abomination to use Magnum as my pilsner bittering hop? Or generally accepted?
I have confessed my sins. Anyone else?
--- I have been doing this for quite a long time. I do make a starter, but it is a simple: bag of Wyeast, 1/2 cup of light malt extract (dry), 2 cups water, and yeast nutrients (yum). Every single time I have gotten immediate (after four hours from addition to wort) fermentation and very very aggressive fermentation. Ales will last maximum three days and FG is complete and consistently below "estimations" from brewing programs. Always - so brewing community, why...? Why 2 liters? Why even one? Why...
and the second, perhaps, acceptable sin?
2) Beers that require same hop additions to remain "consistent" with the style - for example: pilsners and Saaz - Being a financially responsible homebrewer, any penny saved is a penny used for a later brew. Now correct me if I am wrong, but boiling Saaz for 90 (even 60) minutes results in, well, very very little flavor addition. Just our desired bitterness. With the wonderful concept of international trade (and cross-breeding!), numerous other, high acid, low CoH hops have become available that will yield the desired bitterness but add very little to flavor making them ideal bittering hops - i'm going for Magnum (I'd even throw Simcoe out there in this categorization). So, in order to save a buck (in some cases with Pilsners more than just a buck) - what do ye say brewing community? An abomination to use Magnum as my pilsner bittering hop? Or generally accepted?
I have confessed my sins. Anyone else?
