Happy New Year!
My original plan for this break was to bottle my cherry beer (The Full Monty) first, then brew my Bourbon Brown and a Wee Heavy. I was dying to finally test the new turkey fryer and the immersion chiller and new glass primary (#2) that Santa brought me. Because of family stuff and food induced laziness, the bottling was put off even before Kris Kringle visited. To get in the brewing spirit, Eli and I made a pilgrimage to Northern Brewer last Friday, where I picked up their Wee Heavy kit and the ingredients for an American Brown Ale that I designed. He's an awesome little helper; he had a lot of fun helping me pick out my grains and run the mill in the grain room. I made both yeast starters on Saturday morning and also steamed an ounce of oak chips that are steeping in 5 ounces of Makers Mark right now, waiting to be tossed in the secondary of the brown ale. The plan was to brew both batches on New Year's Day, but the temp never got above 5 degrees today. That's too cold for me to stand outside and brew 2 batches, so I bitched out. Instead, I bottled The Full Monty today, and set up my turkey fryer stand and the hoses and fittings for the immersion chiller. So, brew day has been moved to Saturday.
I do have 2 questions for the loyal readers of this blog (all 2 of you): Do you use yeast starters? If so, how often? I'm trying to figure out what to do with the starters I made. They'll be 7 days old by the time they're pitched, so they'll be dormant I'm guessing. Should I let them ferment out for another day, then toss them in the fridge and maybe add some more DME on Friday? Or, should I just let them hang out and pitch them as is?