SpeedYellow
Well-Known Member
I heard somewhere about what may be a commercial process to only run your starter for like 4 hours and then pitch. Presumably the idea is to let the yeast multiply but then get them into the wort just when they're ready to go?
Is there some merit to this? Any scientific literature or studies?
I'm intrigued because I brew mostly lagers and have found the standard process (big starter, cold crash, decant, pitch) to be a PITA and inconsistent. Perhaps there's a better way.
Is there some merit to this? Any scientific literature or studies?
I'm intrigued because I brew mostly lagers and have found the standard process (big starter, cold crash, decant, pitch) to be a PITA and inconsistent. Perhaps there's a better way.