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- May 15, 2014
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So I did a brown ale 1.5 months back and harvested the yeast. I have about half a mason quart jar (and this is yeast, not a trub/yeast slurry). Is it ok to just pitch this directly into the next batch after warming to fermentation temp or should I make a starter? I seem to recall an earlier batch where I made a starter with harvested yeast and it went nuts in that (ie. didn't need it.)
Just seeing what everyone does and if a starter is recommended.
Just seeing what everyone does and if a starter is recommended.