This is my first post after a lot of lurking over the past few months.
After a few misfires with my fermentation I am going to make my first yeast starter this week. I am using a wyeast propogator pack. My questions are:
1. If I make the starter tonight (and I am brewing on Saturday), should I place the starter in the fridge after the 24 -48 hour "fermentation" period; or can I just store it at 70 degrees until brew day?
2. If I place the starter in the fridge, do I just take it out on brew day and let it come back up to room temperature prior to pitching, or should I add a little more wort/DME to the starter to get the yeast active again?