Tagged Questions
1
vote
2answers
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Should I factor out sugar-to-alcohol conversion in stage 2 of a three-wort batch?
I am planning to make a tripel with OG near 1.085. I need to make a strong starter before subjecting yeast to that kind of gravity. I have read that 1.040 is a good gravity for making a starter. So I ...
2
votes
2answers
190 views
Yeast Starter for a “Big Beer”
So I'm doing my first "Big Beer" this weekend.
It's an Imperial IPA with an estimated OG of 1.096.
I'm using Wyeast 1056 with yeast nutrient, a shot of pure O2 and intermittent shaking.
Using ...
2
votes
1answer
798 views
How do I know when a starter has hit 'high krausen', when using a stir plate
I've been advised to pitch an alcohol tolerant yeast "at high krausen" into a barley wine where the fermentation has slowed (OG 1.101, now 1.035). But if I've got it on a stir plate, how do I know ...
