From the HBD Archive
From: parcplace!pencin@Sun.COM (Russ Pencin)
Subject: Re: HBD #309 RE: culture shock
Date: 1989-11-27 19:03:05 GMT

> I have even heard that to avoid "culture shock" the starter should
> be a low OG (25% less than the wort). Any comments?


Funny thing I never even thought to check the SG! The mixture doesn't seem
particularly thick, and the activity from the packaged yeast is visible in
about 2 hours when added. The particular combination was arrived at
empirically from about 12 batches done this way, the last 5 have used these
exact porportions. The corn sugar seems to give yeast a nice starting kick,
and the heavy malt seems to produce extremely active fermentation in the
starter bottle. This all results in a starter that "can't wait to get at the
real stuff".


Back New Search

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.