1 gallon starter for 5 gallons?
I'm assuming people who are making a 1 gallon starter for a 5 gallon batch are using a neutral malt extract. Or are they canning wort? Or are they making loads and loads of wort all week long?
I can't imagine how someone can get away with pouring a gallon of neutral malt extract wort full of active yeast into a more specific recipe to make only 5 gallons. I mean, it seems like this sacrifices a lot of control over the overall taste just to ensure more yeast. Or are some brews more reliant on the yeast than the wort?
Or am I reading it wrong? Just trying to make sense of it.
I'm assuming people who are making a 1 gallon starter for a 5 gallon batch are using a neutral malt extract. Or are they canning wort? Or are they making loads and loads of wort all week long?
I can't imagine how someone can get away with pouring a gallon of neutral malt extract wort full of active yeast into a more specific recipe to make only 5 gallons. I mean, it seems like this sacrifices a lot of control over the overall taste just to ensure more yeast. Or are some brews more reliant on the yeast than the wort?
Or am I reading it wrong? Just trying to make sense of it.