Beer Forum

I've been curious about what a real table beer tastes like. Would I able to repitch the yeast as usual? I'm thinking of an OG of about 1.025. Is that about right for ''table beer''? Comes out to around 2% ABV, I think. I'm going to make some sort of English style.

I do something similar when starting a new culture. I make a beer in the 1035-1040 range that is suitable for the yeast, then repitch the dregs for my intended brew. It works well for just about all yeast strains. Why make a starter when you can make a 5 gal. batch of beer, right? Not to say I don't make starters. In fact, more often than not I'll just make the starter. But there are times when I need to replenish the stash and make a session beer instead.

huskerbrew wrote:I do something similar when starting a new culture. I make a beer in the 1035-1040 range that is suitable for the yeast, then repitch the dregs for my intended brew. It works well for just about all yeast strains. Why make a starter when you can make a 5 gal. batch of beer, right? Not to say I don't make starters. In fact, more often than not I'll just make the starter. But there are times when I need to replenish the stash and make a session beer instead.

Right, so no different making a ''weak session'' beer in the 1.020-1.030 range? The Mr Malty calculator says a 5 gallon batch of this gravity "requires no starter".

I see no reason to think you need a starter. I say go for it!