I know we've talked about this before, but I can't seem to find it. I have a smack pack of Wyeast Bavarian 2206 (46-58 degrees). I'm going to make my starter tomorrow. Do I smack the pack tonight and leave it at room temperature (64 degrees or so), put it in the basement at 50 degrees, or not smack it at all?
I know I have to make a huge starter. Do I then keep my starter at 50 degrees until done?
I think that's all the questions I have for now- I'm sure I'll think of more later.
Lorena
I know I have to make a huge starter. Do I then keep my starter at 50 degrees until done?
I think that's all the questions I have for now- I'm sure I'll think of more later.
Lorena