If you add late additions of extract just be sure to boil it for long enough to sanitize it and kill any microbes which may be living in the extract. 15 minutes should do the trick. I've always used that timeline with my yeast starters with good results as well.
If that is true what precautions are taken to ensure all the microbes which have been picked up from the maltster, the brew shop that packaged the extract, and the wild bugs that are floating around your own brew house don't contaminate your extract? If you plate your extract sample prior to boiling it you will see what I mean. In my area especially Brettanamyces live on just about every surface being that we are in a large agriculture and wine making area. The only way to actually kill wild yeasts on brewing ingredients is to boil it for about 15 min. By boiling extract or anything on the hot side for that matter makes work on the cold side much easier.
I suppose that would work, but I'm still overly paranoid. No wild bugs come into my brew house uninvited due to a hepa-filter installed for air purification. I normally buy 5 pound bags of DME at a time for starters, and these last about a month and a half. I guess I'm just overly cautious due to extract being left on the shelf for weeks on end.
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