Making a starter from washed yeast?
Just wondering what the difference is (if any) in make a starter from washed yeast compared to making one from scratch with new yeast?
Primary 1: Winter Tropics Pale Ale
Primary 2: Appy IPA
Primary 3: Truly Triple Hopped IPA
Secondary 1: Air
Secondary 2: Air
Bottled: Edworts IPA, Nierra Sevada, Stork Blue Celebration Ale
On Deck: Maroon Effect Amber, Blonde, IPA, APA