23 replies to this topic

[matt6150]

Good deal Matt. That sounds good. Did you use it to make a full starter or just a small one? I am just curious if anyone has used Malta and made like a 2L or 3L starter for a beer.

Just a small one.

[djinkc]

Good deal Matt. That sounds good. Did you use it to make a full starter or just a small one? I am just curious if anyone has used Malta and made like a 2L or 3L starter for a beer.

I'll let you know. Have a bit over 2.5L on the stirplate. 6 pack and about 500ml of boiled water added. Plus it was some alt yeast frozen in glycerine - last time it took a few days to finish. I was a little concerned with the CO2 that came out and wonder if it's really aerating enough. We'll see. Yesterday was just one of those crap days and I would have been better off just doing my 40 min AG starter. Ah, had to try this once

Edited by dj in kc, 14 October 2009 - 05:04 PM.

[Patrick C.]

I've made plenty of starters with Malta, usually around 1.5 l since I have a 2 l flask. Why would anyone think that it would work for a small starter but not a larger one? As others said, cut it about 3:1 with water to bring the gravity down. Simple recipe is to pour 3 bottles of Malta and one bottle of water in the flask, add some foam control (it is highly carbonated so there is a lot of foam, and you'll want the foam control later anyway), pitch the yeast, and put it on the stir plate. There is no roasty flavor at all in Malta. The color is all from caramel color and some caramel malt Fermented Malta tastes a lot like Amber Bock- dark, but pretty bland.Never tried the Maletoe Gayo, but hey, if that's your thing, go for it.

[cavman]

Never tried the CAMaletoe Gayo, but hey, if that's your thing, go for it.

FTFY