Hello Everyone!
This is an exciting/nervous week for me because not only am I doing my very first all grain batch, but I am also making my very first yeast starter. I made the starter last night. It's a 1 L starter with 120 g of extra light DME. I pitched a packet of White Labs English Ale yeast into the starter and have been keeping it in a dark spot at about 70 degrees F. I do not have a stir plate at the moment so I've just been swirling the starter every couple of hours. I'm brewing on Sunday and I was wondering if any of you have any advice on what to do with my starter until then.
Should I keep it at room temp and continue to agitate it?
Should I refrigerate and decant it?
How do you guys typically go about pitching a yeast starter?
Any other tips?
Thank you in advance for any feedback. I always look forward to reading what other users have to say.
This is an exciting/nervous week for me because not only am I doing my very first all grain batch, but I am also making my very first yeast starter. I made the starter last night. It's a 1 L starter with 120 g of extra light DME. I pitched a packet of White Labs English Ale yeast into the starter and have been keeping it in a dark spot at about 70 degrees F. I do not have a stir plate at the moment so I've just been swirling the starter every couple of hours. I'm brewing on Sunday and I was wondering if any of you have any advice on what to do with my starter until then.
Should I keep it at room temp and continue to agitate it?
Should I refrigerate and decant it?
How do you guys typically go about pitching a yeast starter?
Any other tips?
Thank you in advance for any feedback. I always look forward to reading what other users have to say.
