Subject: Gravity of Starter Cultures
Date: 1992-06-16 05:29:33 GMT
Why is a relatively low gravity (1.020) recommended for
yeast starter cultures?
The last few batches my friend and I made were from higher
gravities (~1.040-50), first by accident and then on purpose.
The cultures seemed very happy, and the lag time after pitching
seemed shorter (very subjective observations).
Is there any problem with this, other than using more malt extract
than is absolutely necessary?
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