The Bone2
Well-Known Member
I have decided to begin using starters as a way to try to improve my beer. I have brewed 7 in the past month and a half, 2 are still in primary. I have made this decision based upon researching this website and deciding it is a very simple step that apparently makes a big difference.
So my brew partner goes to by some ingredients and gets the White Labs marketing flyer, which he says states something to the effect that the lag time between pitching the yeast and beginning of fermentation is DESIRABLE.
I am hearing two things here.
A lot of what I am reading on this site says that the quicker fermentation starts (one of the reasons to make a starter), the less chance for off flavors.
This seems opposed to the White Labs flyer.
??
So my brew partner goes to by some ingredients and gets the White Labs marketing flyer, which he says states something to the effect that the lag time between pitching the yeast and beginning of fermentation is DESIRABLE.
I am hearing two things here.
A lot of what I am reading on this site says that the quicker fermentation starts (one of the reasons to make a starter), the less chance for off flavors.
This seems opposed to the White Labs flyer.
??