I am making a Deep Dark Wheat...OG of 1.071. All I have to make a starter with is light dry malt extract. This doesn't match the beer style. But, is that going to matter? I'm making a 1L starter. I would assume I could chill & decant it when done and I'd be fine!?!?!
Type of DME a big deal in starters?
- Thread starter rdbrett
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I would think so.
I often use leftover sparge water from the previous brew that I reduce to around 1.040, irrespective of the style.
I guess you wouldn't want to use a really dark wort.
I often use leftover sparge water from the previous brew that I reduce to around 1.040, irrespective of the style.
I guess you wouldn't want to use a really dark wort.
The few ounces you keep in the flask after decanting shouldn't impact the batch. I've used light DME for starters used in darker beers with no noticeable effect. Many dark beers use light malts for the base malt anyway, so a tiny bit of light DME won't alter things.
Assuming you are using a Wheat style/ low floculation yeast, expect it to take some time to settle for decanting. I tried this and realize I was pouring off yeast (it was cloudy) and decided for my wheat just to add it in. It had been off the stir plate only about 24 hours though.
The only time I'd be concerned about color is if I was doing something really light and using a dark dme and couldn't decant. ... which for me is never, I don't do light.
I don't think so. the best thing to do would be to make the starter, let it settle and decant. If possible, getting all the used starter out, and a little fresh clean water to stir up the yeast into a solution for pitching.
