Does anyone know what affect using stout LME for a starter would have?
I know it’s not ideal to go down in terms of colour and abv when reusing yeast, but I can’t remember why. Something to do with the reactive facets of the yeast cells being clogged up with alcohol (or maybe hop oil?) I think? No recollection of how colour comes into it.
I’m pretty sure I’m going to do it anyway as I have 3kg of dark LME that’s going to go in the bin unless I use it in starters. I’ll just make a bigger starter to compensate for whatever negatives there are.