Beer Forum

Does everyone still do a starter for beers under 1.050? What about for a scottish 60/- range?

This probably won't be helpful but...

Does everyone still do a starter for beers under 1.050? What about for a scottish 60/- range?

Probably not EVERYONE, but I would guess some do.
BUB

P.S. Starters almost always depend on several factors, Dry vs Wet, yeast health, moon phase, size and availability of your equipment, baghole, Ale vs Lager, Shat's Crazy Bitch, etc.
Will it hurt, probably not, check how close you are to what you need with Mr. Malty's calculator.

I usually make a starter from a 50ml wyeast pack to a 1.050-ish batch, then repitch a few times to make it worth my while.

bub wrote:Will it hurt, probably not, check how close you are to what you need with Mr. Malty's calculator.

Thanks bub, Jamil's calculator answers all my questions.

I use a Scottish 60/- as a starter--i.e. I just brew up a batch of Scottish 60/- without a starter, and end up with (more than) enough yeast to repitch on for a batch of something else (right now, an APA).

JR McKnight wrote:

bub wrote:Will it hurt, probably not, check how close you are to what you need with Mr. Malty's calculator.

Thanks bub, Jamil's calculator answers all my questions.

never make a starter for any english (or scottish) ales!!!! those beers are meant to be underpitched so that esters and phenolics will develop and give the beer the character it should have.

No phenolic s in my English/Scottish/Irish ales please.

check the pitching calculator at mrmalty.com. it will tell you to probably make a small one. just make sure you have all your ingredients ready for the big beer you can make off the yeast cake.