Even after brewing on and off for 25 years, I still find myself with lots of questions and insecurities…
I’ve done yeast starters for years, but have never had a stir plate. I understand that stir plates increase the aeration of the wort for the starter, but I also thought all that extra aeration during fermentation also ends up souring the wort. If that is so, do you decant the extra, soured wort from the starter and just pitch the yeast on the bottom? If you accidentally pour some of the aerated starter wort into the batch with the yeast, what is the effect?
Thanks for your insights!
I’ve done yeast starters for years, but have never had a stir plate. I understand that stir plates increase the aeration of the wort for the starter, but I also thought all that extra aeration during fermentation also ends up souring the wort. If that is so, do you decant the extra, soured wort from the starter and just pitch the yeast on the bottom? If you accidentally pour some of the aerated starter wort into the batch with the yeast, what is the effect?
Thanks for your insights!