New answers tagged yeast-starters
The answer from White Labs is kinda misleading. There really aren't discreet phases like that. The Crabtree Effect saya that in the presence of a >.05% glucose solution, fermentation will begin immediately. Carapils does have fermentable sugars,although not to as great a degree as other malts. You could use carapils for a starter, although it may not be ...
After further thought, I suppose the yeast would require "fermentable" sugars to power the growth phase so a highly dextrinous wort wouldn't work.
Here I'll list potential issues and give my assessment of whether they are real (based on 1.5 l starter made of pale malt or light DME, and 20 l batch). Body/ABV will change because of potential dilution. Not really: say, the starter is made to be of 1.040 OG. The average beer is 1.050 AG. The dilution is negligible. IBU will change because of dilution. ...
We usually toss the entire starter in our batches of beer and we haven't noticed any detectable off flavors from doing so. It's probably better to decant but I haven't noticed any difference.
In many cases, the starter beer is simply going to be diluting the wort, and not necessarily in a compatible way. The starter beer is probably not the same color, malt make up, hop profile, &c. as related to the beer. Plus, as ChinoBrews mentions, if properly aerated, the starter beer is likely to be oxidized. For the requisite starter volume for most ...
It is recommended to decant and dispose of the starter beer because the starter beer is nasty and oxidized, nasty and devoid of fermentable sugar by the time the yeast have reproduced to pitching levels. "You would not brew a beer with this level of oxidation, so why would blend it into your beer?", goes the thinking.
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