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?
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.