Starter with too high of SG?.....
I began making a starter yesterday for a 10 gallon Kolsch recipe. I am using White Labs Kolsch yeast, and I was planning in creating a 2L starter to split between 2-5.5 gallon fermenters.
I was planning on stepping up over a few days, and last night I started the process. I realized I made a stupid (I think) mistake, probably just too dang tired when I did this.
I used a little over a cup of water and 1/4 cup (not packed) DME. I meant to use 2 cups of water. My SG is probably towards 1.070. I pitched the yeast at midnight last night.
Should I continue on when I get home, just stepping up with some lower SG wort, say 1.030? I was thinking of stepping up a full liter tonight. Or, is my starter toast since it was faced with too many sugars?
Bottled: Imperial Hefe, Saison, Apfelwein
Kegged: ESB, Foundation Stout, Brothers English IPA, Kolsch, Bavarian Hefe
Secondary: Abbey Dubbel
Primary: Imperial Cherry Bavarian Hefe, Imperial Cherry Brussel Abbey
On Deck: World Class ESB, BKRye
"People who drink light 'beer' don't like the taste of beer; they just like to pee a lot." -- Capital Brewery, Middleton, WI