MrBulldogg
Well-Known Member
I read the yeast starter FAQ (https://www.homebrewtalk.com/showthread.php?t=2270) and it seems everyone has a slightly different take on the best approach. My question is, what's the best water/sugar ratio? 3/4 cup with a liter of water? 1/2 cup with 1/2 liter? I know high ABVs and Lagers require more, but for a regular ale or wheat, are there any downsides to using less sugar/water?
Judging by the pics there seems to be a good deal of sludge buildup in the bottle as the yeast revs up. After pitching the starter, do you typically swirl out the bottle with some (sterilized) water to get all of it into the fermenter? Is there a reason not to?
Also, I don't have any DME sitting around (still doing kits) but I do have a big can of pure dextrose -- I imagine this will work well as yeast food, right?
Judging by the pics there seems to be a good deal of sludge buildup in the bottle as the yeast revs up. After pitching the starter, do you typically swirl out the bottle with some (sterilized) water to get all of it into the fermenter? Is there a reason not to?
Also, I don't have any DME sitting around (still doing kits) but I do have a big can of pure dextrose -- I imagine this will work well as yeast food, right?