jemoore8000
New Member
- Joined
- Apr 10, 2013
- Messages
- 1
- Reaction score
- 0
I have been having debates with other homebrewers about the 1.040 OG for yeast starters. I have read many reasons and have yet to see a detailed scientific explanation. Is this 1.040 something someone came up with in the 80s and everyone takes it as brew gospel now? Can someone please point to the reason that makes sense?