zaprozdower
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- Oct 29, 2008
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Right now my knowledge about brewing is weakest in the area of yeast. So I was hoping I could get a little knowledge here.
I have yet to use a yeast starter, so I know it isnt necessary but would like to know how to set one up without the normal equipment (if possible). Can you do it in a tupperware with some aluminum foil over it and a tiny hole cut in? Any other way to do it without the beaker or stir plate?
I keep reading about a yeast cake and am not 100% on what were talking about. Are we referring to yeast sediment on the bottom? What distinguishes this from normal trub on the bottom? Or is it something else completely? From what I understand you tend to get yeast cakes from a more average batch and use them for fermenting more intense, high gravity beers...right?
I have yet to use a yeast starter, so I know it isnt necessary but would like to know how to set one up without the normal equipment (if possible). Can you do it in a tupperware with some aluminum foil over it and a tiny hole cut in? Any other way to do it without the beaker or stir plate?
I keep reading about a yeast cake and am not 100% on what were talking about. Are we referring to yeast sediment on the bottom? What distinguishes this from normal trub on the bottom? Or is it something else completely? From what I understand you tend to get yeast cakes from a more average batch and use them for fermenting more intense, high gravity beers...right?