I read the wiki on yeast starters, it says the starter should be ready in 1-3 days. But how do you know when it is ready? Also, is there any advantage to making a bigger (more volume) starter? Thanks for any help.
If you really want to be sure you can measure the gravity to make sure it fermented out. Its not exactly scientific but I go by color. My starters are usually pretty dark after being made, they get light once they have fermented out and you will be able to see the yeast cake settled to the bottom of the flask. The size of the starter depends on how big of a beer your making Mrmalty.com that calculator can help determine how big of a starter you need.
So, ideally, you want it to be fully fermented out, as if it were just a mini batch of beer?
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