The Pol
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- Feb 12, 2007
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When creating a real wort starter for a beer in the range of 1.055 or less are most people building up the starter before addng to the rws or does just the vial/ smack pack added to the rws create enough cells in 24 hours to adequately ferment the wort?
Boy, that is a loaded question.
Are you using a stir plate?
Or are you making a simple starter?
Is it for a lager?
It is for an ale?
What is the desired pitch rate?
What is the size of the RWS?
I have had stir plate starters go from 1.055 to 1.008 in 16 hours!
If you are making a simple starter, you will probably be pitching during high krausen, which is also good.