warrenlw63
Just a Hoe
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Yep, we're a pale mysterious lot for sure. 
Warren -
Warren -
Yeast Starter
- Thread starter chiefman
- Start date
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Jovial_Monk
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That dried lager yeast has been well accepted. I have only 70g left out of the 500g I bought! I am dying to try it myself in a Pilsner, oh well, one day
Jovial Monk
Jovial Monk
Kieren
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I've been building up a yeast starter, WYeat 3056, in a flagon from a previous batch.
My question is putting in more fresh malt extract in should I shake it again to aerate? Is there a risk of oxidation in the starter that would introduce off-flavours in the beer when pitched?
Kieren
My question is putting in more fresh malt extract in should I shake it again to aerate? Is there a risk of oxidation in the starter that would introduce off-flavours in the beer when pitched?
Kieren
J
Jovial_Monk
Guest
You are making yeast, Kieren, so aerate away.
If you are worried about off flavors let the starter ferment out and the liquid above the yeast cake is clear, then on brew day decant the liquid, add some of your wort, boiled and chilled of course, shake to aerate and pitch when your main wort has been boiled and chilled.
Jovial Monk
If you are worried about off flavors let the starter ferment out and the liquid above the yeast cake is clear, then on brew day decant the liquid, add some of your wort, boiled and chilled of course, shake to aerate and pitch when your main wort has been boiled and chilled.
Jovial Monk
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