Steve973
Well-Known Member
How, and how far in advance of brewing, do you prepare your yeast starter? Specifically, in what kind of container, with what kind of malt, and what quantity?
Steve973 said:How, and how far in advance of brewing, do you prepare your yeast starter? Specifically, in what kind of container, with what kind of malt, and what quantity?
I think that if you pitch a large vigorous population of yeast into a high gravity (potentially high alcohol) brew, you have a much quicker, much more smooth fermentation.Steve973 said:Interesting... What allows more yeast to create a higher ABV? I always assumed that the yeast would increase in population so that it could complete its job.
gaelone said:DeRoux's: that's a great experiment you guys did. Starters appear to be the way to go. How did you get to be brewer for the day?
In your directions for starters, you say you add the hot wort to the flask? Wouldn't you cool it first to be sure the glass doesn't shatter? I've only ever used a pyrex measuring cup. I recently bought a flask with stopper and don't want to shatter it.
Steve973 said:Thanks... awesome info, everybody. I read that I can pour the excess liquid off of the slurry, and pitch the slurry. Does everyone agree that's a good idea?
Steve973 said:Thanks... awesome info, everybody. I read that I can pour the excess liquid off of the slurry, and pitch the slurry. Does everyone agree that's a good idea?
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