During the mash, I decanted the starter and smell something off. I tasted the decanted wort and got a strong taste of infection. I don't have that kind of yeast in stock but can get another send over night.
Would it be better not to boil the wort or boil it and add the yeast tomorrow?
Thanks.
Would it be better not to boil the wort or boil it and add the yeast tomorrow?
Thanks.