So far this single pouch pitch is performing almost identically to a vial pitched into starter and then pitched into wort. Lag times, fermentation and krausen activity. Little over 48 hours and going strong.
Finished product will be the next gate.
Curious and thinking about many yeast discussions on this forum. Starter, no starter, stir plate, no stir plate, health quality vs quantity....etc. will fresh healthy yeast in lower quantity perform as well or better then a stressed or less healthy larger quantity starter? Interesting thoughts that lead me to give it a shot.
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