pava
Well-Known Member
So it is general practice when making a starter to continue to add oxygen throughout the fermentation through a stir plate or intermittent shaking.
Now my question is when adding the starter to wort does this have the potential of introducing off flavors due to the oxygenation of the starter wort?
I know some people decant their starters and pitch just the yeast slurry, but others pitch at high kreusen, so is there a risk of off flavors here or is this a non issue?
Now my question is when adding the starter to wort does this have the potential of introducing off flavors due to the oxygenation of the starter wort?
I know some people decant their starters and pitch just the yeast slurry, but others pitch at high kreusen, so is there a risk of off flavors here or is this a non issue?