I started with "whitebread" smack pack yeast. I brewed up a small batch of 1/3 cup and ?? Water to hit 1.04 og... But being a noob I added a couple hop pellets to help prevent infection... Did a 15 min boil and pitched yeast at about 60ish( thermometer craped out half way threw)... Aerated the **** out of it and it sat still for 2 days at 71f(will be my batch fermentation temp)...
Then yesterday I found a larger flask and stepped up the starter with 1 cup of Dme and 1l of water... Areated the **** out of it and it fermented in 18 hrs but there is a ton of Trub on the bottom?
Did I step up to fast? Adding the second part with 1 l of wort?
That's not trub. That's the entire purpose of making the starter....it's called yeast.
Relax. Everything is fine.
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