13,700
edits
Changes
→Acid Shock Starters
# Grow for ~24 hours without shaking at around 86°F (30°C) *.
# Continue to step up the starter as needed for larger batches.
# After the 24 hours of growth is finished for the final step, add ~200 mL of the starter per 20 liters of beer (stir the starter before adding into the beer; also add this does not account for the appropriate amount of sugar that needs to be added to achieve carbonationbecause the apple juice should be fully fermented at this stage).
<nowiki>*</nowiki> If a fermentation temperature of around 86°F (30°C) cannot be maintained and the temperature falls during the 24 hour growth period, allow the final step to ferment for 48 hours before adding it to the beer just to make sure the apple juice is fully fermented.