chuckda4th
Well-Known Member
Weekend plans changed, so I'm pondering brewing tomorrow now. Normally I'd have done a starter with some harvested yeast Weds or Thursday night.
I've seen some posts that one can get away with a yeast starter running for only 24 hours if it is shaken often. Would this change at all if I were to do it with harvested yeast?
I'm assuming no...just looking to see if anyone had first-hand experience.
TIA
I've seen some posts that one can get away with a yeast starter running for only 24 hours if it is shaken often. Would this change at all if I were to do it with harvested yeast?
I'm assuming no...just looking to see if anyone had first-hand experience.
TIA