Sensei_Oberon
Active Member
I'm getting ready to make a Two Hearted Ale clone. I made a starter with TH yeast then decanted and put the little guys in a jar (with no headspace), and refrigerated.
This week I pulled the jar out and cranked up another starter with it. I've since stepped it up again and it's looking good still, with solid krausen and no funky smells.
My problem is I want a super big starter, and I still don't have that, in my estimation. This yeast is getting pretty old though and has no doubt been stressed by now, so I don't want to wait much longer to pitch it.
So what are your thoughts on adding a store-bought yeast too (strain TBD) to make sure I don't underpitch? I'm hoping I'll still get the delicious TH taste with native yeast, but the additional yeast will make sure everything ferments as needed. OR, it could screw everything up!
Thank you HBT nation
This week I pulled the jar out and cranked up another starter with it. I've since stepped it up again and it's looking good still, with solid krausen and no funky smells.
My problem is I want a super big starter, and I still don't have that, in my estimation. This yeast is getting pretty old though and has no doubt been stressed by now, so I don't want to wait much longer to pitch it.
So what are your thoughts on adding a store-bought yeast too (strain TBD) to make sure I don't underpitch? I'm hoping I'll still get the delicious TH taste with native yeast, but the additional yeast will make sure everything ferments as needed. OR, it could screw everything up!
Thank you HBT nation