First time poster, long time lurker...
I usually start my yeast starters inside the night before brew day so they are around 70 degrees. This week I was thinking about making a starter of wyeast 2007 in my cellar where all my fermenters are stored. Right now it is 55 degrees down there. I know it may take extra time to build up the yeast count, other than that could i have any problems? has any one done this? Any thoughts?
Thanks in advance
I usually start my yeast starters inside the night before brew day so they are around 70 degrees. This week I was thinking about making a starter of wyeast 2007 in my cellar where all my fermenters are stored. Right now it is 55 degrees down there. I know it may take extra time to build up the yeast count, other than that could i have any problems? has any one done this? Any thoughts?
Thanks in advance