MarkUsBrew
Active Member
I just made my first yeast starter yesterday (Monday) using 1 qt of water and 1 cup DME, boiled 15 mins, cooled and poured into a half gallon growler. Pitched a swollen Wyeast smack pack at about 2:00 pm. As of about a half hour ago, it has a very small krausen (1/16" foam) and maybe 1/4" yeast cake at the bottom. I want to brew tomorrow (Wednesday) night.
I did read prior threads on this topic (that's where I found the basic recipe and instructions), but I still have a few questions:
As it seems like its not done fermenting, do I need to pitch the entire quart? If so, how much will this effect the taste of my batch (5 gal.)? If not, how do I get the yeast cake off the bottom of the growler - do I swirl a part of the starter liquid into the cake to make it pourable?
Thanks in advance for any help!
I did read prior threads on this topic (that's where I found the basic recipe and instructions), but I still have a few questions:
As it seems like its not done fermenting, do I need to pitch the entire quart? If so, how much will this effect the taste of my batch (5 gal.)? If not, how do I get the yeast cake off the bottom of the growler - do I swirl a part of the starter liquid into the cake to make it pourable?
Thanks in advance for any help!