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I would love to answer this by suggesting you just pitch an active starter, but hef is one I have not done that way yet. It works great on every style I've tried so far though, and in a couple months I'll be trying it out on hef
Quote from: klickitat jim on February 22, 2018, 07:56:18 amI would love to answer this by suggesting you just pitch an active starter, but hef is one I have not done that way yet. It works great on every style I've tried so far though, and in a couple months I'll be trying it out on hefI might just make the starter the night before and just pour out as much liquid as I can without losing yeast. I'm not worried about a little bit of the dme getting in Sent from my SM-G950U using Tapatalk
Quote from: bustyraker on February 22, 2018, 09:43:47 amQuote from: klickitat jim on February 22, 2018, 07:56:18 amI would love to answer this by suggesting you just pitch an active starter, but hef is one I have not done that way yet. It works great on every style I've tried so far though, and in a couple months I'll be trying it out on hefI might just make the starter the night before and just pour out as much liquid as I can without losing yeast. I'm not worried about a little bit of the dme getting in Sent from my SM-G950U using TapatalkDon't bother decanting. Make a 1 qt. starter the day before and pitch the whole thing. For years I did the whole stir plate/flask/decant thing. Then a poster on tbhis forum starting talking about the "shaken, not stirred" method. I tried it, and haven't used any of that other stuff since.
Is 2 days long enough to crash a hefe yeast?
I'm making a starter tonight and plan on sticking it in the fridge tomorrow night until Sunday morning.