Hello folks,
A question on yeast starters, I normally use boiled dme for starters but have recently been saving some wort from prior batch and keeping in the freezer then using that to grow up yeast. I just had a batch go bad in the keg after racking that tastes of a wild yeast infection. I remembered back to the starter and when I thawed out the wort from the freezer and used half it was clear but the next day I went to add the remaining wort I noticed it had gone cloudy in the container so I thought it may be contaminated so I chucked it. The starter tasted fine prior to pitchng so I pitched it and ended up with infection. To make things worse I pitched a kolsch onto the yeast cake so am anticipating that this will go the same way. I'm thinking that next time I should reboil the wort I have in the freezer so to be sure it's sterile, what do you do?
hockadays
A question on yeast starters, I normally use boiled dme for starters but have recently been saving some wort from prior batch and keeping in the freezer then using that to grow up yeast. I just had a batch go bad in the keg after racking that tastes of a wild yeast infection. I remembered back to the starter and when I thawed out the wort from the freezer and used half it was clear but the next day I went to add the remaining wort I noticed it had gone cloudy in the container so I thought it may be contaminated so I chucked it. The starter tasted fine prior to pitchng so I pitched it and ended up with infection. To make things worse I pitched a kolsch onto the yeast cake so am anticipating that this will go the same way. I'm thinking that next time I should reboil the wort I have in the freezer so to be sure it's sterile, what do you do?
hockadays