I’m making the Belgium Tripel using Wyeast but remain a little concerned about my yeast starter. It never foamed or showed much activity; I made it yesterday then periodically tapped the bottom of the flask to “wake up” any cells, doing this based on no actual information stating this works or even wakes anything up.
Regardless, there is a sediment on the bottom, is there something else I should look out for or do to ensure a healthy, sugar eating yeast?
