Phan71
Well-Known Member
Okay, so after my last batch I harvested the yeast from the primary. It was easier than I thought.
I've currently got it in a mason jar with about 1/4" - 3/8" of yeast on the bottom (a little bit of the wort from the brew it came from on top of that).
The guy at the home-brew store said that with that much yeast I probably wouldn't need to make a starter. But, I don't want to take any chances, I kind of want to make sure that it's active before I pitch it.
So, I've got a few of questions:
1. Do I need to make a starter?
2. How much of the yeast that I have should I use? Should I use it all, or only part of it?
3. If I do make a starter, what's a good recipe?
4. Also, what should the yeast smell like (if anything)?
Update: In regards to question #4 - my yeast smells like pickles. Should I pitch it? Is this normal? Please, someone, answer ASAP, as I either need to create my starter today or run out to the LHBS for some new yeast.
Thanks.
I've currently got it in a mason jar with about 1/4" - 3/8" of yeast on the bottom (a little bit of the wort from the brew it came from on top of that).
The guy at the home-brew store said that with that much yeast I probably wouldn't need to make a starter. But, I don't want to take any chances, I kind of want to make sure that it's active before I pitch it.
So, I've got a few of questions:
1. Do I need to make a starter?
2. How much of the yeast that I have should I use? Should I use it all, or only part of it?
3. If I do make a starter, what's a good recipe?
4. Also, what should the yeast smell like (if anything)?
Update: In regards to question #4 - my yeast smells like pickles. Should I pitch it? Is this normal? Please, someone, answer ASAP, as I either need to create my starter today or run out to the LHBS for some new yeast.
Thanks.