AndyGsy
New Member
Morning all!
I'm planning on brewing a Belgian Tripel this evening, so have prepped a starter yesterday, ready to pitch.
However, I based the starter on half and half DME and Table sugar, with my only sachet of Belgian ale yeast. Looking at historical posts, this seems to have been a bad move.
Should I scrap the starter, order more yeast (I don't have a local brew shop ) and start again, or carry on regardless?
Yeast *seems* happy enough, bubbling away there, but I'm concerned it now may lack the capacity to metabolise maltose...
Cheers
Andy
I'm planning on brewing a Belgian Tripel this evening, so have prepped a starter yesterday, ready to pitch.
However, I based the starter on half and half DME and Table sugar, with my only sachet of Belgian ale yeast. Looking at historical posts, this seems to have been a bad move.
Should I scrap the starter, order more yeast (I don't have a local brew shop ) and start again, or carry on regardless?
Yeast *seems* happy enough, bubbling away there, but I'm concerned it now may lack the capacity to metabolise maltose...
Cheers
Andy