Pic of todays shaken starter (1L in 4L container) moments after being shaken.
- Forum: Yeasts
- Topic: Shaken, not Stirred (aka James Bond) yeast starter method
- Replies: 6
- Views: 883
- 2 weeks ago
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I'm intrigued by that, can you tell me more? Why do you use oats in your starter?ShorePoints wrote: I am a fan of oatmeal (10 gms dry/ L) in making a starter - filtering out the solid wet oats before pitching the filtrate to the wort.