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Old 11-27-2009, 01:51 PM   #41
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If you make a starter, there is a different approach that is simple and reduces concerns about overpitching and flavors/colors from the last batch. Just make a slightly larger than normal starter and before using, pour 8-16 oz of the starter into a sanitized mason jar. Refrigerate until you're ready to make your next starter, then pitch your starter with this tiny yeast cake after decanting the liquid. Repeat as desired.

So far, I've only done it a few times but it's very simple and my fermentations have been excellent.

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