As I mentioned in another thread, I washed my last batch of yeast (Cry Havoc), but wound up with a very thin layer of yeast at the bottom of my jars. I'm planning on using this yeast in a Pale Ale very soon, but I'm concerned about the amount of yeast.
A friend of mine, who owns a mom-and-pop Italian specialty store, gave me a small jar of Carlson yeast nutrient (Urea and ammonium phosphate) that he uses when he makes wine, and suggested that I might want to try using it. Considering that he makes wine, and not beer, and he rarely even drinks beer, his advice is a little...suspect ?
SHOULD I use the nutrient in my starter, or if I start the starter off small, and step it up over a day, will that give me enough viable cells ?
Be careful what you wish for, friend, 'cause I've been to Hell, and now I'm back again- Steve Earle
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.-
"Heroism on command, senseless violence, and all the loathsome nonsense that goes by the name of patriotism -- how passionately I hate them!"- Einstein, again