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- Mar 31, 2020
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So I built my first yeast starter a couple months ago (WLP066). 2100ml + 210g of Light DME. Poured off 800ml(ish) and left remaining 1200(ish) for wort.
5 days ago, took that previous 800, decanted the extra and built another yeast starter. Repeat of above.
I’ve got 1200ish sitting in flask for tomorrows brew. I just took 800, decanted, swirled and out into a smaller mason jar to save some space in fridge.
Which left me with the 800ml mason jar to clean. It smelled…slightly tangy, maybe a slight zing. Not anywhere near sourdough levels, but had that kind of vibe to it.
Do I proceed pitching into the wort tomorrow (NEIPA) or am I risking a bad batch and need to go buy yeast today? (Presumably dry due to lack of time between now and tomorrow morning.)
5 days ago, took that previous 800, decanted the extra and built another yeast starter. Repeat of above.
I’ve got 1200ish sitting in flask for tomorrows brew. I just took 800, decanted, swirled and out into a smaller mason jar to save some space in fridge.
Which left me with the 800ml mason jar to clean. It smelled…slightly tangy, maybe a slight zing. Not anywhere near sourdough levels, but had that kind of vibe to it.
Do I proceed pitching into the wort tomorrow (NEIPA) or am I risking a bad batch and need to go buy yeast today? (Presumably dry due to lack of time between now and tomorrow morning.)