I think the clocks should be moved forward an hour before quitting time on Friday afternoon
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One of the reasons for smack packs, and starters is to make sure the yeast is viable. If it doesn't matter then why go through the trouble?
It's nice if it swells up but if the pack is rough shape for whatever reason (age, partially frozen on delivery, etc) you might not get much swelling and still have viable yeast. I don't even bother to let it swell. I smack it while I'm boiling the starter and dump it in once it's cooled.
I just stepped up a year-old pack of Thames Valley and it was very slow to start, to the point where I was getting concerned. But I just let it go and it was fine. The batch of ESB I pitched it into just finished up primary fermentation about two days ago.
Be careful for what you ask for...
19th and early 20th Century homebrew recipes are in this section.
Mostly British brewing focused, but someother sruff now and then.
>>>>>>>>>>>>> Are you sure you measured right? That's more dense than sugar itself, with no water.Ummm yea I measured it wrong I thought it didn't seem right I was in a hurry.