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fermentation:main [2018/06/24 19:10] – mrmekon | fermentation:main [2018/06/25 23:11] (current) – mrmekon |
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Oxygenation is critically important to yeast starters. No airlock is used, and they are aerated frequently by shaking or by a stir plate. They still need to be protected from the environment, so a piece of plastic wrap over the top with a rubber band is an option. | Oxygenation is critically important to yeast starters. No airlock is used, and they are aerated frequently by shaking or by a stir plate. They still need to be protected from the environment, so a piece of plastic wrap over the top with a rubber band is an option. |
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| ==== Vitality Starter ==== |
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| A "vitality starter" is created by pitching a pack of yeast into 500-1000ml of 1.040 SG wort and aerating it extensively for 4 hours (on a stir-plate, theoretically), then pitching it into a //non-oxygenated// fermenter. The theory is that the yeast count is lower, but the yeast are in their peak oxygen-consumption phase, before they start creating alcohol, and will rapidly get started in the full wort. This seems to be widely adopted by homebrewers now, and the main advantage is that you don't have to prep a starter days in advance -- just prep it at the beginning of your brewday. |
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