Author Topic: yeast starter question  (Read 2879 times)

Offline Nate42

  • BeerSmith Apprentice Brewer
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yeast starter question
« on: August 02, 2011, 08:20:46 PM »
I was initially confused by the yeast starter size that was recommended for a belgian wit recipe I was working on.  I finally figured out what was happening is it was using the larger "hybrid" cell count because it is a wheat yeast.  Is this an error or is it truly what is recommended for wit beer yeast?  I've always treated wit yeast like any other ale yeast. 

Liking the new features btw, keep up the good work.

Offline merfizle

  • BeerSmith Grandmaster Brewer
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Re: yeast starter question
« Reply #1 on: August 02, 2011, 08:26:48 PM »
Wheats are an ale to me.  I used calculations for an ale for my Belgian Wit and it turned out fine. 

Mark
Primary: Lambic base for solera barrel
Kegged: Bavarian Weissbier, N. English brown, Roggenbier