Has anyone seen any real advantage of using a stirplate for yeast starters vs intermittent shaking when it comes to < 1.070 5 gallon batches?
I made my first liquid starter this week, and after being a little underwhelmed with the yeast in the flask, pitching into fermenter, and seeing fermentation within hours, I'm wondering if there is a benefit to building a stirplate vs just shaking.
I'm onto my second starter now and definitely not as worried as I was with the first one. Just curious if there is a more absolute certainty with yeast production with constant stirring or am I just overly paranoid.
I've also done dozens of dry yeast batches with rehydrating and never had an issue. I'm just finding the varieties of liquid yeast to be superior. Can't wait to taste them in a few weeks.
I made my first liquid starter this week, and after being a little underwhelmed with the yeast in the flask, pitching into fermenter, and seeing fermentation within hours, I'm wondering if there is a benefit to building a stirplate vs just shaking.
I'm onto my second starter now and definitely not as worried as I was with the first one. Just curious if there is a more absolute certainty with yeast production with constant stirring or am I just overly paranoid.
I've also done dozens of dry yeast batches with rehydrating and never had an issue. I'm just finding the varieties of liquid yeast to be superior. Can't wait to taste them in a few weeks.