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In particular, the biggest issue for me with this method is that I like having my starter finished before I brew; pitching at high krausen adds another complication to the brew day.
I do 30 psi, shake like mad, hit it again, shake, and chill in the freezer for 30 minutes.EDIT: Of course, I recognize I'm not Denny...
I completely agree. And I really doubt this method is the be all, end all, ONLY good method. It's likely just another very good method...but I won't know without trying it and seeing for myself.
I think it's been demonstrated pretty conclusively that one can brew excellent beer that scores well and wins ribbons in major competitions with yeast that was propagated on a stir plate.
That doesn't mean that there isn't a better way, nor does it preclude the possibility that stir plates are useless or even detrimental for our purposes.
Denny, what pressure do you hit the carb cap with? Shake? How long do you chill it?
Good to hear on the technique - I had a high psi and had some backwash into the CO2 line when rocking at 30 psi. It makes sense to hit it then shake it with the CO2 disconnected....
Denny must have tried this by now - interested to hear what he thinks...