On Sun, Feb 01, 2004 at 12:15:25PM +0100, Heikki Levanto wrote: > On Sun, Feb 01, 2004 at 11:59:12AM +0100, Mikkel Bjergs? wrote: > > Har lige nogle spørgsmål omkring gærstarter. I hvilken fase er det > > bedst at smide den i urten til gæring? Er det mens den bobler vildt > > eller efter at den største aktivitet har lagt sig. Hvis det sidste - > > kan man så lave en starter - lade den udvikle sig og når aktiviteten > > så er faldet (dvs sukkeret er omdannet) - kan man så køle den til > > omkring frysepunktet, lade den stå nogle dage og tilsidst hælde den i > > utren og få den igang igen? > > The best moment to pitch a starter is on its peak of activity, or > perhaps just after. Not that it matters all too much. > > I would not play with cooling starters down. If you want to keep a > starter for a few days, just keep it at room temperature. It will slow > down, but will still be full of yeast. You can kick more activity into > it a day before you brew. Just add more food for the yeasts (perhaps > another half liter of apple juice, or what ever you are using. Maybe > even with extra sugar in it).
I wouldn't dump all of the starter into your fresh wort and even less if my starter was made of apple juice. I usually ferment my starters most of the way out and put it in the fridge for the yeast to settle out. Then I pour off the spent wort and leave just enough to get all the yeast back into suspension and pitch. It's worked very well so far. I just wouldn't want the unhopped starter wort / fermented apple juice in my beer.
