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| − | With most liquid | + | With most liquid [[yeast]]s, the use of a starter is necessary in order to create a viable amount of pitchable yeast. Even yeasts marketed as directly pitchable can benefit from the creation of a starter. A starter reduces "lag-time", before fermentation commences, and can help prevent a stuck fermentation. A typical starter involves fermenting a vial or package of liquid yeast in an small amount of wort a few days before brewing.<br> |
Dry [[yeast]]s do not require a starter. Making a starter with dry yeast can be detrimental to their performance because they can use their nutrient reserves before pitching. | Dry [[yeast]]s do not require a starter. Making a starter with dry yeast can be detrimental to their performance because they can use their nutrient reserves before pitching. | ||
Revision as of 23:35, 11 February 2007
Starter
With most liquid yeasts, the use of a starter is necessary in order to create a viable amount of pitchable yeast. Even yeasts marketed as directly pitchable can benefit from the creation of a starter. A starter reduces "lag-time", before fermentation commences, and can help prevent a stuck fermentation. A typical starter involves fermenting a vial or package of liquid yeast in an small amount of wort a few days before brewing.
Dry yeasts do not require a starter. Making a starter with dry yeast can be detrimental to their performance because they can use their nutrient reserves before pitching.
Making a Starter
(Article required please)
Equipment
- Stir Plate
