So, I brew about once a week. Always have beer in my fermenters. I always make a starter and I harvest the from the starter. However, all that DME is costing me more than I want. Part of what I love about brewing is always finding better, and sometimes, cheaper ways of doing things. I'm thinking about making my brews just a little bit bigger in order to use that wort for my future starters. Does anyone have suggestions on how to keep this wort from becoming a breeding ground for bacteria. I recently tried this method and it got infected with pecdo (lab confirmed).
Note: I only l boiled that wort for 5 minutes
Note: I only l boiled that wort for 5 minutes