Bru
Well-Known Member
I will be brewing a belgian dubbel this weekend but will only be getting the yeast on Sunday night. My plan is to keep the fermentation bucket in the swamp cooler untill the starter is ready which will take about two/three days.
How big is the risk of infection (assuming everything is kept clean) by not adding the yeast straight away ?
How big is the risk of infection (assuming everything is kept clean) by not adding the yeast straight away ?