« on: September 26, 2015, 05:42:20 AM »
Right, what makes this work is both the smaller starter size, and pitching it at high krausen so you aren't pitching spent/oxidized wort. I have been using this successfully in my lagers for the past few batches and I think the only change I need to make is to make my starters even smaller. I'm not getting off flavors from the starter wort, but I'm on the fence about whether I'm getting less base malt character from dilution with DME. I've been making 2 quart starters for 3 gallons of 1.050's lagers. I'm thinking of going to just over a quart or maybe just going with the drauflassen method.My only issue with the shaken not stirred method that Mark uses is the amount of starter wort going into the fermenter. I understand it's not nasty wort like that from a stir plate or constantly aerated starter, but it's still a large amount going into a 5 gallon batch.
I limited mine to a qt. My OCD side says that's still too much, but we'll see.