So given enough time, 1.040 starters will yield more yeast. But if you're pulling it off the 1.040 starter when there is still a lot of alcohol in the starter, then it might actually be better with the 1.010 starter.
What kind of time are we talking about, extra day, 3?
I really don't know the rate of ethanol catabolism in yeast, it is most likely dependent upon the strain, ethanol concentration, yeast population, O2 levels, etc. Like I said, I'd have to do some experiments.
Topic: Culturing up a pitch from bottle dregs (Read 7382 times)
