jtp137
Well-Known Member
This is my fist time using washed yeast in brewing. I followed the yeast washing illustrated thread and harvested WLP 530 yeast at the end of February. There is around 100ml of a compacted cake in a mason jar. From using the yeast calc site I figured out that I need to step up the starter three times to get my desired pitch rate. I have the first step on a stir plate for almost 24 hours. I smelled the started and it smells awful, like a stale beer. It smells nothing like a fresh vial starter. Should I use it or dump it? Why does it smell so bad