z56o2
New Member
Ok, I apologize if this seems like a very redundant sort of question but I've been reading around and have not found an answer. My question is regarding yeast starters. From what I understand of yeast starter it is basically making a small amount of wort and throwing in the yeast, let it ferment for a while. The goal being to increase the number of yeast cells to have a more effective fermentation.
Here's the question. If the yeast starter is made by pitching into a small amount of wort, why doesn't pitching straight into a 5 gallon batch of wort do the same thing as a starter?
I've brewed a handful of batches now, never used a starter. I always end up with a huge yeast cake on the bottom indicating that the yeast did indeed multiply. I have lately been interested in somewhat refining my process and hopefully in turn my beer.
A tag on question, can using extra packets of yeast be just as effective as a starter?
Here's the question. If the yeast starter is made by pitching into a small amount of wort, why doesn't pitching straight into a 5 gallon batch of wort do the same thing as a starter?
I've brewed a handful of batches now, never used a starter. I always end up with a huge yeast cake on the bottom indicating that the yeast did indeed multiply. I have lately been interested in somewhat refining my process and hopefully in turn my beer.
A tag on question, can using extra packets of yeast be just as effective as a starter?