Prost!
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- Joined
- Feb 11, 2006
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I brewed my first yeast starter at 5 p.m. on Friday. I'm planning on brewing a batch of beer tomorrow, Monday. Since it's just a mini batch of beer, can I leave it at fermentation temperature for a week or more? Should I leave the starter in my basement at 66*F or move it to the fridge? Also, looks like fermentation has slowed a little, should I aggitate the flask to help get things going again?