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How should I proceed with yeast starter?

I’m new to this so bear with me. I made a yeast starter Sunday April 28th and I don’t plan on brewing until Saturday May 4th. I plan to let my starter ferment until Tuesday and then put it into the fridge until Friday evening to allow it to warm up to pitching temp. After I decant, should I add wort to get it started or can I just pitch it? Better still, how should I proceed with my starter?

A yeast starter is good for a couple of weeks. It will be just fine to pitch this weekend if you just made it last weekend. No need to add additional sugar or anything. It’s fine. Pitch it in when you’re ready. Don’t sweat it. Now if you were going to wait 3 or 4 weeks, then you might start to worry. But one week? Nah. No worries.

Appreciate the info Dave. Should I still refrigerate it?

Check this link: … alculator/

Probably not a bad idea, but it will be fine if you don’t.

Decant the cold beer then pitch directly into the wort, no need to warm it up.

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