Dgallo
Instagram: bantam_brews
so I understand the process of starters and propagating yeast to meet a specific pitch rates, but this will be my first propagation from dregs. My question surrounds why most resources call for the initial starter to be so low in volume and at an OG of 1.024/1.026? I just can’t seem to find much in the way of theory why to start so low except for those claiming the yeast will produce off flavors, but that seems like that shouldn’t have an impact at all since I’ll be decanting each build up starter. The only thing I can possibly think of why to start so low is to increase the cell count per volume of the initial starter so tht it can out compete any possible infections.
Does anyone have any resources or information why the initial starter should be low in volume and Og? Thanks in advance.
Does anyone have any resources or information why the initial starter should be low in volume and Og? Thanks in advance.