wingnutbrew
Well-Known Member
I understand, for the most part, about the process of making a large starter from a small amount of yeast. My question is that if in the stage where the yeast are multiplying they are not fermenting the sugars out of the wort then why does the wort have to be discarded and new wort be added to begin the cycle again?
Or maybe another way to ask it would be what are the yeast taking out of the wort during the initial stage before fermentation?
Or maybe another way to ask it would be what are the yeast taking out of the wort during the initial stage before fermentation?