Hey all. I am brewing a Vienna lager and am using Imperial Global. Because life got in the way, the yeast is 6 months old and I decided to do a starter.
Here’s the thing. I began the starter about 30 hours before expected pitch. At 20 hours it is bubbling away like mad and has been for about 14 hours.
My questions are- is it ok to pitch if the starter is in this active phase or do I need to cold crash it before I pitch?
Since using imperial, I haven’t bothered doing starters because of the higher cell count.