Logman
The most interesting man on AHB
I've read just about every yeast starter thread but still can't get a read on what a reasonable starter should taste like.
What I've been doing for the last month is making starters for learning purposes (50/200/1000 ml) and throwing them out. The last one was from 2 bottles of Coopers and it's the first one that didn't taste like vinegar - slowly but surely I've got the sanitation right.
I've got a cube ready to go but chickened out and didn't use the starter. Whilst there was no vinegar and no odor to speak of, it didn't exactly taste great either.
So what does a useable starter taste like - as good as fermented wort? Or as long as it isn't foul is it good to go?
What I've been doing for the last month is making starters for learning purposes (50/200/1000 ml) and throwing them out. The last one was from 2 bottles of Coopers and it's the first one that didn't taste like vinegar - slowly but surely I've got the sanitation right.
I've got a cube ready to go but chickened out and didn't use the starter. Whilst there was no vinegar and no odor to speak of, it didn't exactly taste great either.
So what does a useable starter taste like - as good as fermented wort? Or as long as it isn't foul is it good to go?