tdexterc
Well-Known Member
So I just attempted to do a stepped yeast starter cultivated from Heady Topper dregs. I collected the dregs from 5 or so cans and kept them in the bottom of the first can. I would pour my beer into a glass, then the last bit of the beer into the can, cover it with tin foil, and left it in the refrigerator. After about 2 weeks I had enough dregs and began the starter. Everything seemed to be going well until I took a sniff after about a day and was immediately aware of a sour acrid smell. I tried a small sample and sure enough it was infected with something wild. I dumped it out, but I'm trying to figure out the best way to make a starter with my remaining 4 pack. I imagine that I must have picked up the infection when I transfered the dregs from one can to the other along with the extended stay in the refrigerator. Would it be best to start a very weak starter with a single can and add to the starter with the dregs of more cans as I drink them? I suppose I should have sprayed the tops of the cans with starsan before pouring the beer, I will do this next time. Any other suggestions? Thanks!