Author Topic: Effects of too high starter gravity?  (Read 834 times)

Offline lupy

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Effects of too high starter gravity?
« on: January 09, 2010, 09:33:50 AM »
I suspect my last starter gravity was higher than 1.040. It fermented out and grew nicely so I pitched it, but now I am curious about high gravity starters and what effects they have on the yeast / beer. Thanks
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Offline denny

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Re: Effects of too high starter gravity?
« Reply #1 on: January 09, 2010, 09:44:05 AM »
Depends on how high.  I think in general if the starter gravity is too high your yeast will be less healthy and you'll likely have less of it.  Just a SWAG....
« Last Edit: January 09, 2010, 09:45:46 AM by denny »
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Re: Effects of too high starter gravity?
« Reply #2 on: January 09, 2010, 10:29:08 AM »
I agree with Denny on both points. I wouldn't worry too much unless you have reason to believe it was very high - over, let's say, 1.080. For the most part when homebrewers talk pitching rates we're waving our hands to the tune of 20% or more, so unless you want to start doing cell counts there's a lot of leeway in the starter process.
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Offline Beertracker

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Re: Effects of too high starter gravity?
« Reply #3 on: January 09, 2010, 10:36:55 AM »
This would be a good Q to pose to Chris and/or Dave. I suspect like others that your resulting cell count decreases with increased gravity, but...  ???
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