- Dec 29, 2009
- Reaction score
I have a good yeast starter going but due to unforseen circumstances; I will now not be able to brew for 11 to 12 days. My question is: Is it best to put the starter in the fridge now? ..... if so; how shall I "re-activate" the yeast? Or do I need to? ... or can I just pitch the yeast from the fridge into the wert when I brew, 11 to 12 days from now? I assume it would be best to bring the yeast to 70 deg or so and perhaps even introduce it to an additional pint of Dry Malt Extract + water to get it active; then pitch?? Opinions or experience with this anyone? Thanks.