I just made a starter for wlp 833, and i boiled some dry yeast as a nutrient for the starter ( i dont normally do this ). I boiled for 10 mins, then cooled and pitched. Anyway, it took 2 days to do anything, and while it is fermenting, it doesnt have that sulphur smell like other lagers, in fact it smells like the dry yeast. I dont believe the dry yeast is fermenting the starter, because when i shake it up, the dry yeast is still granulated, so im pretty sure the yeast that is fermenting the starter is the 833, but how do i know??. Would the dry yeast be still alive?? Could it be?? i think it would be dead but am not sure now.
Can anyone ease my paranoid mind??? hahah
Can anyone ease my paranoid mind??? hahah