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Ease My Worries

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tarcrarc

Air Garcia
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I am stepping up a yeast starter using Propper Starter cans (for the first time). After completing the first starter (used distilled water) I cold crashed it. After decanting, I added another can of starter for the step up. However, it requires a full can of water to get to 1040. Being out of distilled water, I just used RO out of our kitchen system. My concern is that I am aware of bacteria being potentially present. Anyone ever use RO in a similar circumstance (or add it without boiling to top off your beer) with results you can share? Hate the thought of the waste of the starter cost, a full brew day, etc for infected beer. Thanks!
 

day_trippr

"Now brewing exclusively with Hydrohydroxic Acid"
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I've never not pasteurized starter medium (I'm a DME person wrt starters) but otoh I have in the past topped off a fermentor with our well water right out of the brewery faucet, without evident issues.

I'd be inclined to say "no worries"...

Cheers!
 
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