From the HBD Archive
From: "John Cotterill" <>
Subject: Starters and Krauesen
Date: 1992-06-09 20:51:59 GMT

Whenever I use Wyeast, I prepare a 12oz starter. Timing when to pitch a
starter has always been a mystery to me. The general recommendation is
to pitch at high krauesen. The trouble is determining when high krauesen
occurs. With my starters, I am lucky to get 1/8 inch of foam on top, and
that is a best case! What sort of krauesen do you get, and at what point
do you pitch the starter?

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