Subject: Yeast starters, how are they made ?
Date: 1989-12-19 13:36:16 GMT
I have been using Wyeast liquid yeast for a while now (about 5 batches) and have
had good result. I have noticed that fermentation is slow in starting, 24 to
36 hours. Recently I read in Zumurgy about the possibility of bacterial
infection due to the slow start of fermentation. A recommended way to speed
up fermentation is through the use of yeast starters. Can anyone share with
me some information as to how to create a yeast starter and the best ways
to use them ?
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