| Author |
Message |
    
Mike Manzi (24.90.226.194)
| | Posted on Sunday, March 14, 2004 - 11:42 pm: | 
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I'm making 5 gallons of Bock next Sunday so this Sunday I'm thinking about starting a starter. I'm considering using Malta Goya. By pitching time Sunday afternoon I want my starter to be about .75 of a gallon. Is the Malta a good choice for a starter of this size with this style.
It's a deep mahogany color. The label says it contains pale malt, carmel malt, high fructose corn syrup, corn syrup, carmel color, phosphoric acid, salt & hops. |
Bill Pierce (24.141.129.137)
| | Posted on Monday, March 15, 2004 - 03:31 am: |
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I find that Malta Goya works well as a starter medium. Yes, I would not hesitate to use it. |
Skotrat (24.61.120.214)
| | Posted on Monday, March 15, 2004 - 03:34 am: |
|
Hey Now,
Mike...
Check the dates on the Malta... Try to get the more recent malta... Also try to get it from a store that keeps it cold.
Beware the tainted rim!!!
C'ya!
-Scott |
Bill Pierce (24.141.129.137)
| | Posted on Monday, March 15, 2004 - 02:08 pm: |
|
I sometimes make starter from stale liquid extract; old Malta Goya wouldn't be that different. You can crash cool the starter in the refrigerator and then pour off most of the liquid prior to pitching it into the wort. This also will take care of any difference in color between the starter and the beer you are brewing. |
Mike Manzi (64.236.180.94)
| | Posted on Monday, March 15, 2004 - 07:02 pm: |
|
Thanks Guys,
I'm gonna give it a try. |
Brews and Views Archive 2004