Why 1.040 OG yeast starter?

jemoore8000 · Apr 10, 2013

I have been having debates with other homebrewers about the 1.040 OG for yeast starters. I have read many reasons and have yet to see a detailed scientific explanation. Is this 1.040 something someone came up with in the 80s and everyone takes it as brew gospel now? Can someone please point to the reason that makes sense?

pdxal · Apr 10, 2013

Try picking up Chris White's book "Yeast" and you'll see a great explanation why people recommend 1.030-1.040 starters. In brief, it maximizes growth of new cells with the least amount of stress on the yeast.

bja · Apr 10, 2013

It really doesn't matter. I've made starters with wort anywhere from 1.020 to 1.050 and never saw any difference.

Why 1.040 OG yeast starter?

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Why 1.040 OG yeast starter?

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