DavidSteel
Well-Known Member
I see all these people doing yeast starters with wort and I'm wondering where the hell they got the wort from? If I am doing all grain, I can't get the wort until after it's done boiling and ready to have the yeast pitched. Where is everyone getting this wort from (before their wort is boiled and ready to have any yeast pitched)? Do you/they save it from a previous batch? It seems very odd to me that someone would save some wort from an old batch to use as a yeast starter and seemingly have it sit in their fridge for two weeks where bacteria can get in to it. What's the deal? This has always been a mystery to me. Yes, I am a noob.