K
KernelCrush
I was going to leave this a blank post with a question mark but I won't.
What I read is diminishing returns in growth after about 18 hours. How starter length affects fermentation by ester growth/suppression are issues I would guess depend on your style.
Also, the active/dormant/rejuvenation cycle of longer starter times vs vitality.
And one more. We are told to avoid temp fluctuations at all stages of yeast handling. If a starter is chilled to easily decant and then warmed again, this is 2 fluctuations of about 30F. If its not chilled to fully settle, are we decanting the best attenuating (also less flocculent) yeast.
What I read is diminishing returns in growth after about 18 hours. How starter length affects fermentation by ester growth/suppression are issues I would guess depend on your style.
Also, the active/dormant/rejuvenation cycle of longer starter times vs vitality.
And one more. We are told to avoid temp fluctuations at all stages of yeast handling. If a starter is chilled to easily decant and then warmed again, this is 2 fluctuations of about 30F. If its not chilled to fully settle, are we decanting the best attenuating (also less flocculent) yeast.