New answers tagged yeast-starters
That sounds like a plan. When the starter is cool the yeast will sediment quicker so you can pour off the spent wort easier. Definitely take yeast out of the fridge on brewday, let it warm. If you have some additional sterile wort, then you can decant the spent wort and pitch the fresh wort as soon as the yeast has come up to room temp. Otherwise, if you ...
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