stratslinger
Well-Known Member
A friend and I are brewing up 10 gallons of a bock (one of Jamil's recipes, from BCS) this weekend, to be fermented in two separate vessels.
My friend is less than convinced of the necessity for starters. Myself, I've read a TON of HBT'ers as well as Jamil's work suggesting great benefits, but I've got only limited experience with them (plus, the only lager I've done so far was low gravity and fermented with a big packet of S-23 dry yeast). So I proposed the following experiment, which we're going to try out:
Into his ferementer, we're going to pitch only one packet of Wyeast 2206 Bavarian Lager (the single packet was his choice, as he's successfully fermented lagers like this before)
Into mine, I'll be pitching an appropriately sized starter (figured using mrmalty's calculator).
I'm pretty damn certain that I'll be seeing activity in my fermenter before we see it in his. Other than that, I'll be really interested to see what differences we see in the final product.
My friend is less than convinced of the necessity for starters. Myself, I've read a TON of HBT'ers as well as Jamil's work suggesting great benefits, but I've got only limited experience with them (plus, the only lager I've done so far was low gravity and fermented with a big packet of S-23 dry yeast). So I proposed the following experiment, which we're going to try out:
Into his ferementer, we're going to pitch only one packet of Wyeast 2206 Bavarian Lager (the single packet was his choice, as he's successfully fermented lagers like this before)
Into mine, I'll be pitching an appropriately sized starter (figured using mrmalty's calculator).
I'm pretty damn certain that I'll be seeing activity in my fermenter before we see it in his. Other than that, I'll be really interested to see what differences we see in the final product.