Mr. No-Tip
Well-Known Member
- Joined
- 26/9/11
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Heyup,
I have a 500ml yeast starter of just out of date White Labs American Farmhouse blend going at the moment. I wouldn't normally start so small, but I previously had a 1.5l starter of WLP001 from the same period not start at all, so I was being cautious.
So I have a decent size pitch of yeast, but I am thinking of doing a second 3l starter. I know with my Hefs I try to underpitch to stress the yeast. Are the typical Saison flavours also caused by the growth phase enhanced by a stressful growth, or does it come post lag?
I really need to re-read that yeast book...
I have a 500ml yeast starter of just out of date White Labs American Farmhouse blend going at the moment. I wouldn't normally start so small, but I previously had a 1.5l starter of WLP001 from the same period not start at all, so I was being cautious.
So I have a decent size pitch of yeast, but I am thinking of doing a second 3l starter. I know with my Hefs I try to underpitch to stress the yeast. Are the typical Saison flavours also caused by the growth phase enhanced by a stressful growth, or does it come post lag?
I really need to re-read that yeast book...