EamusCatuli
Well-Known Member
Hey, well my yeast and ingredients finally got here after the long delay of labor day weekend (effing UPS). I want to make a starter to make sure my yeast isnt dead, but im not sure if I just pour in the yeast from the Wyeast packets or if I smack them first then pour?
BTW - this is my first time making a starter and im a bit nervous about it. There seems to be many techniques and nobody agrees on one set way. Im confused mainly on when to swirl, whether to use an air lock or aluminum foil, or whether or not to decant or just throw all the stuff in when its pitching time? Also some people use more than 1 cup DME and some use less, and some swear by letting them sit for a week or so, and here I am left very confused as to when I can even pitch the stuff!
I guess im looking for help from the big guys here, but really any help would be awesome
BTW - this is my first time making a starter and im a bit nervous about it. There seems to be many techniques and nobody agrees on one set way. Im confused mainly on when to swirl, whether to use an air lock or aluminum foil, or whether or not to decant or just throw all the stuff in when its pitching time? Also some people use more than 1 cup DME and some use less, and some swear by letting them sit for a week or so, and here I am left very confused as to when I can even pitch the stuff!
I guess im looking for help from the big guys here, but really any help would be awesome