SixFoFalcon
Well-Known Member
I have read that when preparing yeast starters, it is ideal to use an extract that closely approximates the beer you are going to brew. This way, after the natural selection process during yeast reproduction, the yeasties will be optimized for the wort you make on brew day.
I have also read that a lot of people just buy a whole bunch of one kind of DME (usually light or extra light) and use that for all their starters, regardless of what style they are going to brew.
Which do you prefer? Is there really any appreciable natural selection of yeast cells going on in the starter?
I suppose it's necessary to identify your methods for pitching the starter, too. Some people pitch the whole contents of the starter, while others let the yeast flocculate out, then pour off the beer and just pitch the yeast portion. Another factor that influences this is whether you try to time starter production so that you can pitch at high krauesen (obviously this would not allow you to flocculate the yeast out), or whether you let the starter go through complete primary fermentation.
I have also read that a lot of people just buy a whole bunch of one kind of DME (usually light or extra light) and use that for all their starters, regardless of what style they are going to brew.
Which do you prefer? Is there really any appreciable natural selection of yeast cells going on in the starter?
I suppose it's necessary to identify your methods for pitching the starter, too. Some people pitch the whole contents of the starter, while others let the yeast flocculate out, then pour off the beer and just pitch the yeast portion. Another factor that influences this is whether you try to time starter production so that you can pitch at high krauesen (obviously this would not allow you to flocculate the yeast out), or whether you let the starter go through complete primary fermentation.