Hi, Im new to making starters...
I have a high gravity beer, and since im far away my smacks pack were going to be a bit old, so as my suspicions, Mr malty said make a half gallon with 2 yeast packs.
I left starter in a plastic water jug, with the aluminum foil at 68-70 for 3 days, (last thursday) later passed it on sunday to refrigerator at 43. So its been on the fridge for 5 days.
After the 2 days, there was a mild sediment and when I shook there was "gas", so I understand that, this means its good to go.
Now, after 5 days in the fridge its still looks the same (without the gas) just a little bit of sediment, I've been reading and most people say there should be a "layer" of trub at the bottom, however I do not have this layer.
I wouldnt want to pitch the whole 1/2 gallon, because i feel gravity will go down significantly. Should I pitch the whole thing and raise the gravity of the starter with some dme to the gravity to match that of the wort?
Should I anyways take a bit of the liquid on the top of the starter??
Thanks!
I have a high gravity beer, and since im far away my smacks pack were going to be a bit old, so as my suspicions, Mr malty said make a half gallon with 2 yeast packs.
I left starter in a plastic water jug, with the aluminum foil at 68-70 for 3 days, (last thursday) later passed it on sunday to refrigerator at 43. So its been on the fridge for 5 days.
After the 2 days, there was a mild sediment and when I shook there was "gas", so I understand that, this means its good to go.
Now, after 5 days in the fridge its still looks the same (without the gas) just a little bit of sediment, I've been reading and most people say there should be a "layer" of trub at the bottom, however I do not have this layer.
I wouldnt want to pitch the whole 1/2 gallon, because i feel gravity will go down significantly. Should I pitch the whole thing and raise the gravity of the starter with some dme to the gravity to match that of the wort?
Should I anyways take a bit of the liquid on the top of the starter??
Thanks!