I was supposed to brew today and didn't get the chance. My next opportunity would be in 5 days. I'm brewing a 1.074 saison with wyeast french saison yeast. Yesterday I made a 2000ml starter. Since I have 5 days now I thought I might as well bump up the starter once or twice and make sure I've got a lot of strong yeast to pitch.
Should I just add another 2000ml to the starter or chill and decant only the yeast into fresh wort (also how much wort)? The other option is just putting the starter into the fridge as is, and waiting until brew day to decant and pitch what I have.
Should I just add another 2000ml to the starter or chill and decant only the yeast into fresh wort (also how much wort)? The other option is just putting the starter into the fridge as is, and waiting until brew day to decant and pitch what I have.
