McMullan
wort maker
- Joined
- Dec 22, 2015
- Messages
- 2,566
- Reaction score
- 3,435
Regardless which method is used to culture the yeast the cells have to go through a lag phase, remodelling their biochemistry to adapt to the new conditions presented by the FV wort, including initial uptake of wort O2. The presence of glucose and sucrose in the fresh wort promotes a shift away from the metabolic profile they had in the active starter. In my opinion, it's like waterboarding yeast. Worst case is they get shocked and it takes a day or two before they enter lag phase.Meant more of a SNS type starter, and pitch it while it is still fermenting.