Starter question

Hi folks,
I need to make a starter for tomorrows brewing of an Irish red. Would using the dark dme I have on hand have a big impact on color/ flavor? In other words, do I need to drag my lazy a*s to the hbs for some light dme?

Thanks:rockin:

I don't think it makes that much of a difference.

If you're concerned you could always put it in the fridge to get all the yeast out of suspension, pour the liquid off, and then pitch just the yeast cake.

Thanks, I was hoping that was the case.

You are not leaving you much time to brew a starter, but still anything is better than nothing.

If you dump the entire starter, it may have a small effect on the brew, but not significant. It would be better to give yourself a few days to get the starter going, then put it in the fridge to let the yeast settle out. Decant off most of the liquid and then let is come to room temp while you're doing the boil. When you're ready to pitch, swirl the remaining yeast back into suspension and dump.