BlueSunshine
Well-Known Member
After doing some searching around, I've seen that alot of posters are very critical of their yeast starters (their OG, size of the starter, stir plates etc). I've brewed three batches so far with liquid yeast starters using 3/4 cup of Amber DME and 2 cups of water inside a liter bottle and have had no issues with fermentation.
My question is, should I be more concerned about how I prepare my starter? Should I pay attention to all the details everyone else is worried about? I originally thought that it was just to multiply the yeast cell count and get the yeast moving before you pitch it, but now it seems that it's more complicated than that.
My question is, should I be more concerned about how I prepare my starter? Should I pay attention to all the details everyone else is worried about? I originally thought that it was just to multiply the yeast cell count and get the yeast moving before you pitch it, but now it seems that it's more complicated than that.