Why beer is thin and week ? it contain load of protein
i have never experenced stuck fermentation in beer or volatile problem in beer but in wine lot of home winemaker have this problem .
maybe a good starter can help to have a strong start ?
Although it is no guarantee, I believe a starter can help with both of those issues, but all of the other parameters still have to be correct. Over 20 years ago I had trouble with getting a batch started, I suspect the yeast I purchased was old, it eventually fermented, but the wine was poor. Ever since then, I've made a starter to ease my mind. I use about 2.5% of the must, add equal volume of distilled water and heat to 160F with constant stirring, then quickly cool by immersing the pot in cold water. The PH, nutrients, and temperature are adjusted and rehydrated yeast is added according to the actual volume of must that will be fermented. Once the starter gets going I'll move it to the cold cellar and let it grow as I prepare the main must. Once the must is ready for yeast I make sure the starter and must temperature are the same and then pitch. It is a lot of trouble, and many will say not necessary, but it works in my cellar and lets me sleep at night.
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