That's not a good practice. You want to keep the starter wort around 1.040 for any beer you do. A higher gravity wort will stress the yeast more than necessary during the growth/reproduction phase. If you are doing a higher gravity beer, you simply need more cells/ml rather than a higher O.G. of starter wort.I am oing my first starter with a stir plate today also. I have read that you should use 1 quart of water with 4 oz of DME. That should give you startr of bout 1.040, that should be fine for your average gravity beer, bump it up a little if you are doing a high gravity beer. How big is the mixing stick you are trying to use? You should be fine though as long as you shake your bottle up 3 or 4 times a day (more if you can).
It throws the magnet! I think the bottom it to curved and because the glass is brown, I cant see to center it!
Yeah, Jamil Z and John Palmer have debunked this on their yeast starter episode of Brew Strong. As I mentioned above, the greater gravity/viscosity of the wort will lead to slower reproduction of the yeast cells. While osmotic pressure may be a factor, I would argue that having fewer cells would be more of a factor as far as the actual fermentation is concerned.I read to do a higher garavity starter for a higher gravit beer to get the yeast use to the pressure from a high gravity wort. For instance if you had a 1.040 gravity starter and pitch it to a 1.070 beer then the added pressure from the gavity would stunt the yeast growth, that is from an article by MB Raines PHD, Guide to yeast culturing for homebrewers. Do a google search and you should find it
It would take longer, but it also causes detrimental effects to yeast health. Stressed yeast can lead to underattenuation and unwanted esters/phenols. I will try to listen to the show again today to see exactly what they say, and if they address the osmotic shock theory.Wouldnt it just take a little longer to propagate at 1.070 but in the end wouldnt it be better to have the right amount to pitch that is used to the pressure from the high gravity? Not tryin to argue... just makin sure I got my facts straight for the next starter
thats exactly what I did (from walmart). Mine is an analog scale, and in hindsight I wish I'd spent a few more bucks and picked up a digital one.You can get a decent kitchen scale from target, wal-mart that will measure by tenths of an oz, and up to 5 pounds for around $20.
Turns out the kitchen scale is useful when cooking too.
I bought a digital chefmate kitchen scale at Target for like $30-35. It does. .05/ounces increments with i think a 4-4.5 lb max. can change back and forth to grams and will do 1 gram increments up to 2000g (which is what, 2kg, so 4.4 ish lbs - so it must max at 4.5 lbs) awesome for measuring hops, a little pain in butt for doing larger weights, but i like it a lotI broke it messing with the fermentation chamber it was sitting on. Yeah, a scale is on the list! Just don't want to go further in the credit card hole! Any good sugestions for a good one that's not to exspensive?