So whats the lag time costing me?

[Cash]

I have been using the smack packs for the last few batches, and doing so without making a starter. I keep hear'n ya'll say "starter, make a starter, reduces the lag time". So my question is, "so what?"(said the simpleton). What is it about the reduced lag time that makes my beer better?

[Kaiser]

An extremely long lag time (36hrs+) is a sign of poor yeast performance and health. The late reduction of the beer PH may give contaminants more time to multiply and produce off flavors.

A very short lag time (6hrs-) is a sign of extremely fast yeast growth which may produce undesirable flavors as well.

I see a lag time of 8-12 hrs for ales and 12-18hrs for lagers as ideal.

Kai

[BrewBum]

It is not so much the lag time that is important as it is the yeast growth under non-stressful situations. You will provide the beer with more healthy yeast to do their job so they won't get pissed and call their union rep.

[valorian]

The longer the lag time, the more chance you have of an infection setting in. That in addition to what Brewbum said is why you should use a starter. Also, depending on what your OG is, if you don't use a starter, your beer might not attenuate all the way.

[jamilz]

An extremely long lag time (36hrs+) is a sign of poor yeast performance and health. The late reduction of the beer PH may give contaminants more time to multiply and produce off flavors.

A very short lag time (6hrs-) is a sign of extremely fast yeast growth which may produce undesirable flavors as well.

I see a lag time of 8-12 hrs for ales and 12-18hrs for lagers as ideal.

Kai

I'll second what Kai says. It is all about getting the right amount of healthy yeast growth at the right pace. Not only should you worry about competing organisms, but getting the correct (or enough) yeast derived flavors, etc.

[Cash]

thanks guys. looks like i'm adding another step.

[Cash]

So, after reading what ya'll had to say I went out and got me a jug, starter
ingrediants, O2 tank, yada, yada, yada. Got the starter going the day before
the brew with a shot of O2. Brewed up a Hefeweizen with the new starter and
O2 and ended up with this.



Considering the kraeusen in previous batches only climbed a couple of inches
above the wort, I'd say its lookin' like it worked.

[barleypopmaker]

Were the other batches Heffe's? Heffes have been known to have more kraeusen then other beers. Heffes seem to insane!