awoitte
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- Joined
- May 9, 2017
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Photo is 14 hours into my two stepped yeast starter. I’ve never seen red stuff floating like that.
Does that look like an infection and if it is, can I still decant and save the yeast or is it sink food/time to start from scratch.
Lastly, if end up needing to get more yeast (since I’m in the middle of making two brews today), can I keep my wort that’s been chilled but not aerated in the ferm chamber until tomorrow. Aerating and pitching yeast then? (24 hours after brewing/chilling)
Cheers
Does that look like an infection and if it is, can I still decant and save the yeast or is it sink food/time to start from scratch.
Lastly, if end up needing to get more yeast (since I’m in the middle of making two brews today), can I keep my wort that’s been chilled but not aerated in the ferm chamber until tomorrow. Aerating and pitching yeast then? (24 hours after brewing/chilling)
Cheers
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