bcp
poפ ɹǝǝq
- Joined
- 6/9/09
- Messages
- 583
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There's probably something really wrong with this idea, but it would be helpful to understand what it is.
Haven't been able to brew for 9 months and have a wyeast 1272 american ale yeast that I've had for that long. Popped the bag yesterday and it has swelled, but not fully. Grain and grape is a long way away and it's expensive to post just the yeast. Since I'm brewing an IPA I definitely want a healthy dose of yeast to get going.
So desperation produces ideas, and I know there must be something wrong with this one:
Why not use half the batch as a starter?
Does adding oxygenated wort a few days later lead to staling?
Haven't been able to brew for 9 months and have a wyeast 1272 american ale yeast that I've had for that long. Popped the bag yesterday and it has swelled, but not fully. Grain and grape is a long way away and it's expensive to post just the yeast. Since I'm brewing an IPA I definitely want a healthy dose of yeast to get going.
So desperation produces ideas, and I know there must be something wrong with this one:
Why not use half the batch as a starter?
Does adding oxygenated wort a few days later lead to staling?