silvestre
Member
I made 12gal of an og1.078 IPA on Saturday. I made a 4L starter the day before with wyeast 1187 Ringwood, but it did not look very active at the time of pitching, but I pitched it anyway, being optimistic, and wanting to have something working in there to try to stave off any possible infection. Just this afternoon (about 40hrs later), it started showing the first signs of fermentation. I have already begun a 4L starter of WY1968 London ESB, hoping that pitching more yeast before the fermentation really gets rolling will prevent the diacetyl production that 1187 is supposedly known for. This will be reayd to pitch early tomorrow afternoon, less than 24hrs since the first visible signs of activity.
Unfortunately, living Mexico, I don't have access to liquid yeast, except what I bring back every time I go to the States, which is why I had to make the 1968 starter.
Should I pitch this 4L WY1968 starter tomorrow afternoon, or will the damage from an underpitch already be done at that point?
Unfortunately, living Mexico, I don't have access to liquid yeast, except what I bring back every time I go to the States, which is why I had to make the 1968 starter.
Should I pitch this 4L WY1968 starter tomorrow afternoon, or will the damage from an underpitch already be done at that point?