Culured Yeast Q

[mjp]

Have done a couple of cultured yeast brews now and dont think I could go back to dried.The method I've been using is a 1 litre boil with 100 grm ldme and the dregs of 2 CPA stubbies(Drank from glass) after cooling and leaving for 7 days.Just wondered if there are any ways of improving this or getting different flavours through the brew,such as using some crystal instead of ldme.if so how much crystal should i use for a 1 litre boil.or would I just be wasting my time? Also would a roast barley starter change things much?just wondered if this would come through the brew or little to no difference would be noticed.

 

[manticle]

Roast barley is unmalted so there would be nothing for the yeast to munch on. I think you'd have to use a fair wack of crystal to get enough in there too.

A starter is not usually a focus for getting different flavours into the brew (besides from the yeast obviously).

Article on it here (download pdf attachment): http://www.aussiehomebrewer.com/forum/inde...;showarticle=40

 

[mjp]

Thanks Manticle, this is actually the link I came across when searching for cultured yeast.Its so easy and works well.----guess I,ll save my grain for the boil!