I had a Wyeast smack pack. I took... i think it was 3/4 of a cup of LME, boiled, and cooled it. The smack pack was at room temp. for about 2 days. I pitched the yeast. I didn't have anything i could put an airlock on. I had the starter in a measuring cup and covered it with plastic wrap. Shook it up, it bubbled like hell, then i pitched into the primary at 74 degrees. I have had a long, slow, steady fermentation. Seems like it has been bubbling steady now for 10 days, and started a few hours after pitching. That was the first time i used a starter. This is only my second batch. I just want to make sure the starter was prepared correctly.
Thanks
Thanks