HoppyDay
New Member
Hi everybody! I know this is a noob mistake/question but after I boiled my DME into two cups of water to make a yeast starter, I cooled the wort down and pitched the yeast. I did not take into account water loss from the boil and was short by 1/2 cup of water. Without thinking, I added another 1/2 of tap water to bring the "wort" to 2 cups. I guess my question is, is it ok to add cool tap water to a yeast starter after the yeast was pitched. I added the tap water about 15 minutes after I pitched the yeast. Please let me know if I ruined/contaminated the starter.