jar1087
Well-Known Member
So I made up a starter last night for a batch of hefeweizen and pitched the last of the yeast that I saved from my last batch of hefeweizen (about two months ago). Anyway, I came back about an hour later to check on it and swirl it around and found that the airlock had either been knocked out or fell out on it's own. I don't know how long it was without the airlock, but now I'm concerned that bacteria or other yeast could have made its way in. Any votes? Should I brew with it? Should I taste the starter once fermentation is clearly underway?