Posted: Friday Jun 23, 2006 1:21 pm
WSC,
I re-pitch yeast all the time, up to a week after harvesting, without making a starter.
I pitch about 200mls to 300mls of yeast slurry.
Just keep everything as sanitary as possible.
I re-pitch yeast all the time, up to a week after harvesting, without making a starter.
I pitch about 200mls to 300mls of yeast slurry.
Just keep everything as sanitary as possible.