I started a starter yesterday about this time, and right now it's really foamy. Should I pitch it now, or wait for the krauzen to subside?
[/I] Up Next - HobgoblinAfter That - Czech PilsnerPrimary - Humboldt Hop Rod (4/24)Primary - NOT Wheat AG SNCA (5/5)Secondary - Conditioning - SNCA Clone (3/3),
The reason, OK, one of the reasons, for a starter is to ENSURE your yeast is alive. You've proven that.
Thank you...it's a-fixin to be pitched.
I pitched it! I pitched it hard, and I pitched it well.