I think anything lower than 4.2 it's pretty safe as it will difficult the growth of anything other than yeast, and the hops will help tooFantastic! I'll add mix up some wort and grow it up one more stage before plating. What pH level should I shoot for?
It's especially likely that the wild yeast cultured and propagated in simple sugar will have poor attenuation in beer. Propagating in sugar before beer fermentation even screws up the metabolism of normal brewers yeast.Does growing the yeast in mead have an adverse effect when I move it over to beer?
About poor attenuation from yeast propped in sugar? Well, Kai has some data about yeast growth in sugar:That's wild (pun intended). Do you remember where you got that from?
It's not a problem on its own but it can be sometimes a problem, there is a brewery in the States that grows their yeast from their own honeyI was mostly intending to use the honey as the source of the yeast.
Does growing the yeast in mead have an adverse effect when I move it over to beer?
It looks fine to harvest from it right now.Anybody know how long I should wait before growing it up? Seems like there are already some single colonies I could pull.
How is fermentation going? In the picture it looks healthyGrew it up and pitched to a 1 gallon batch. Going like crazy.
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