SamuraiSquirrel
Well-Known Member
So I have been reading about yeast harvesting and yeast starters on here and have learned quite a bit. One thing that I am still not sure on is how you know if your yeast took off in your initial starter or when you are ready to increase the size of your starter?
There is no airlock so no bubbles will be evident.
Do you take a gravity reading to determine if your harvested yeast were viable and took off?
Also when adding more wort and increasing the size of your starter do you stick it in the fridge to let the yeast fall out of suspension, decant liquid, let warm to room temp, & add new wort?
There is no airlock so no bubbles will be evident.
Do you take a gravity reading to determine if your harvested yeast were viable and took off?
Also when adding more wort and increasing the size of your starter do you stick it in the fridge to let the yeast fall out of suspension, decant liquid, let warm to room temp, & add new wort?