« on: February 17, 2013, 02:07:06 PM »
Option One: One 12 ounce bottle of malta goya , 12 ounces distilled water, add yeast..... done!! no boil, no muss, no fuss !!!
Option Two: DME, distilled water, shake violently, put on stir plate if you have one, add yeast.....done!! no boil, no muss, no fuss!!
Sometimes we make things wwwwaaaaaayyyyyy too hard... cheers!!
I've been thinking about going no-boil for my starters, but there's always that nagging voice in the back of my head saying that you need to boil/sanitize everything that touches your beer. I'm assuming you've never had a contamination issue with your no boil starters?
I do a very short boil--10 minutes, if that. I figure that I'm way above pasteurization temperature for at least 30 minutes.