I'm planning on brewing a belgian triple tomorrow. I made a 2L yeast starter with 2 packs of wyeast 3787 trappist hg at 3pm today. I'm keeping it in my basement (about 75 degrees) and shaking it regularly. It is foaming like crazy when shaken, and putting out very strong sulfer, rotten egg like smell, after only a few hours.
I want to start brewing sometime after 2pm tomorrow, making the velvet rooster extract kit from northern brewer. Is 2 liters too big a starter to pitch the whole thing? Should I try to refrigerate and decant? Not sure I'll have enough time.
I want to start brewing sometime after 2pm tomorrow, making the velvet rooster extract kit from northern brewer. Is 2 liters too big a starter to pitch the whole thing? Should I try to refrigerate and decant? Not sure I'll have enough time.