When creating a yeast starter for pitching, is it favorable to use the particular type of dried malt extract (DME) that’s used in the recipe? Or is there a standard DME that you recommend as a generic starter that remains neutral to the recipe’s flavor? For example, should you use wheat DME when making a wheat-based beer or can you use extra-light plain malt DME as a neutral base? Or should you use the DME in proportion to the recipe when it uses multiple kinds of DME?
This question asks for opinions rather than any real facts. I can do that! Strictly speaking, any wort with a gravity ranging from 1.040 to 1.052 works well in starters with respect
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