I seem to remember there being a preferred pitch rate for a starter seeing as your goal was to grow a healthy batch of yeast, not make beer. Something like between 50 and 75 million cells/ml of starter wort, Does this sound about right?
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After some experience, I just have faith that the starter will be done on the stirplate in about 48 hours. Then I put it in the fridge for a couple days (or until I get around to brewing!), decant, and pitch cold.
Fears of GMO and HFCS are over hyped IMO.
The author makes a lot assumptions and alters information. A number of these things are used by your local craft breweries (and homebrewers). This person obviously doesn't understand brewing and is just trying to create a controversy.
After fermentation is complete incluiding diacetyl rest he removes all of the yeast from the fermenter and chill it to 32F for about 48 hours to create chill haze. Then he stop chilling and return naturally the beer to fermentation temperature (68F) and inmediately returns to 32F for another 24 or 48 hours to precipitate all the proteins and haze the beer created.
I'll wait well into the boil to pop the top on a bottle of homebrew; and then it's usually only one with a sandwhich for lunch. I figure the hardest part is the mash, that requires the most attention from me and now that's in the past.
By the time I get to the boil it's lunch time on a Saturday and if the weather's nice it seems a shame not to partake of a previous brewing effort. I find that if I have more than just 1 or 2, then clean-up gets put off until the next day and I hate cleaning up hops and junk that have dried on the sides of the kettle.