So why is it that the size of the starter is so important? If I were to take a slant of yeast and make a half liter starter with it that contains a half cup of DME in it, wouldn't I get the exact same result as a starter with 1 liter that also has a half cup of DME in it?
I don't get the impression that the yeast won't have enough room if the starter is less than a liter, or am I mistaken? When we speak of a 1 liter vs 2 liter starter are we simply assuming the gravity is the same for both, hence the need for a larger starter?
Wouldn't a larger starter also take longer to develop those cells then? How do you know when a 1 liter starter is ready vs a 2 liter starter if you pitched the same amt of cells to begin with?
Help me out here! Thanks all!
I don't get the impression that the yeast won't have enough room if the starter is less than a liter, or am I mistaken? When we speak of a 1 liter vs 2 liter starter are we simply assuming the gravity is the same for both, hence the need for a larger starter?
Wouldn't a larger starter also take longer to develop those cells then? How do you know when a 1 liter starter is ready vs a 2 liter starter if you pitched the same amt of cells to begin with?
Help me out here! Thanks all!