Q.1
When making starter wort, keep the starting gravity between _______ and _______.
0.998 to 1.008
1.010 to 1.014
1.020 to 1.040
1.006 to 1.012
Q.2
The key nutrients in making a yeast starter include all of the following except one. Which is it?
Oxygen
Zinc
Calcium
Nitrogen
Q.3
True or False: The pH of your yeast starter should range from 6 to 8 pH.
True
False
Q.4
A good, average metric for determining the ratio of yeast to wort is ____________ cells for every milliliter of wort.
0.5 million cells
1 million cells
1 billion cells
500,000 cells
Q.5
At which temperature should you store your yeast starter?
50°F (10°C)
35°F (1.6°C)
72°F (22°C)
90°F (32°C)