HopsAreGood
Well-Known Member
Due to unforeseen circumstances I only just got my hands on my liquid yeast that I intend to pitch tonight around 8-8:30. Usually I make my starter 24-48 hours before pitching and let it sit in the fridge before decanting and then pitching. My question is will it be ok if I “make” the starter now and pitch it in 8 hours? I suppose it will be actively fermenting at that time rather than have fermented out completely as I usually do.
Thanks
Thanks