TheExpat Posted October 30, 2014 Share Posted October 30, 2014 Hi all So am making the fruit salad ale and have a couple of questions regarding the commercial yeast. First up I used sugar as described in the FAQ. Will this be ok? Secondly I used 4 bottle a few days ago, got a result but delayed the brew and have since had the yeast sitting in the fridge. Should I decant the four bottles and create a new starter with 2L and add this to 19L of wort for th full 21 litres? Or decant and pitch as is or something else? Thanks Tom Link to comment Share on other sites More sharing options...
antiphile Posted October 30, 2014 Share Posted October 30, 2014 Hello ExPat (I really like the name "Pat" so I've no idea why you changed it) Your recultured, refrigerated yeast made on sugar or dextrose will be absolutely fine to use. Take it out of the fridge at least 12 to 24 hours before you intend to pitch it, and let it come up to room temp. Give it a good vigorous swirl or shake every few hours to make sure it's well aerated. When it comes to pitching, try to get the wort temp and the yeast temp to within a few degrees of each other if you can. All the best, Philby Link to comment Share on other sites More sharing options...
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