Ever try drinking your starter?
#1
Posted 17 April 2009 - 10:15 PM
#2
Posted 17 April 2009 - 10:18 PM
Well... I made 5 gallons of a Blonde Ale as a starter for an Old Ale... does that count? Just kidding. I know what you mean. I look at a couple of really old mason jars in the fridge with yeast slurry in them that have separated and wonder what the liquid portion tastes like. I may very well take a sip of the Kolsch that's been in there for a couple of months (just to see).Sounds weird, eh? I was surprised too. So I brewed up an alt today, had a starter of 1007 I made with three bottles of malta goya. Having chilled and decanted, I was left with about a pint and a half of the now fermented malta in a jar I used. Out of curiosity I took a drink and much to my surprise, it was good! Medium bodied and fruity, it really reinded me of Spaten Optimator, just with less bitterness and carbonation. Reminded me of traditional small beers, as both i and my brewing assistant found it quite refreshing after a long brewing session.Anybody have a similar experience? I urge you to try it, at least for the experience. I bet a belgian starter might have some nice funk going on. Or is this disgusting?
#3
Posted 17 April 2009 - 10:18 PM
#4
Posted 17 April 2009 - 10:28 PM
I guess the logical progression of this would be that if youy starter is decent, you are on the right trackedit Dammned Torpedo!.I tried it a few times. I gave it up because it was mostly gross. Not disgusting, just not tasting good.
Edited by mikeinspokane, 17 April 2009 - 10:32 PM.
#5
Posted 17 April 2009 - 11:17 PM
#6
Posted 18 April 2009 - 04:12 AM
#7
Posted 18 April 2009 - 08:49 AM
#8
Posted 18 April 2009 - 09:02 AM
#9
Posted 18 April 2009 - 09:45 AM
#10
Posted 19 April 2009 - 11:52 AM
True, but if you use a stirplate you can get the same cell count by making a starter size of about a half gallon instead of 3 gallons. I may not get drinkable beer, but it takes far less planning so I can get a decent cell count and brew without starting a week in advance.I like to make 2 or 3 gallon mini-batches just for the small yeast cake (big starter). I don't put a whole lot of time and thought into them, but I do make them into a drinkable beer.
#11
Posted 19 April 2009 - 07:31 PM
#12
Posted 19 April 2009 - 07:59 PM
#13
Posted 19 April 2009 - 08:46 PM
i second that, the yeast are aerobically respiring only, totally oxidized and, none of the pleasing esters are being created i tried a kolsh starter that had been on a stir plate and it was pretty vial stuff.If it's been on a stir-plate, it's gonna be oxidized and nasty. Crash chill and decant.
#14
Posted 19 April 2009 - 10:58 PM
#16
Posted 20 April 2009 - 06:15 AM
#17
Posted 20 April 2009 - 08:07 AM
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