Schneider89
Member
- Joined
- Mar 9, 2009
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I'm confused about a couple things concerning yeast starters.
I don't understand if the type of malt extract you use in a starter matters, besides the OG. Will the flavor carry over to your actual wort if you pour the whole starter in?
Also, how could you just take the yeast out of a starter? What I mean is... how do you isolate yeast in a liquid, and move it into your actual wort?
I'm sorry, I've read about starters -- the concept just confuses me a bit. Maybe it's because I'm not used to measuring out a mini-wort, or measuring out anything for that matter, and all of these formulas for yeast and cells per milliliter are making my head spin a bit.
I don't understand if the type of malt extract you use in a starter matters, besides the OG. Will the flavor carry over to your actual wort if you pour the whole starter in?
Also, how could you just take the yeast out of a starter? What I mean is... how do you isolate yeast in a liquid, and move it into your actual wort?
I'm sorry, I've read about starters -- the concept just confuses me a bit. Maybe it's because I'm not used to measuring out a mini-wort, or measuring out anything for that matter, and all of these formulas for yeast and cells per milliliter are making my head spin a bit.