After making a starter, is any additional yeast required before pitching the starter into the wort?
So I made the mistake of briefly freezing my vial of white labs belgian wit, though only for a couple of hours. I was advised to make a starter to ensure the yeast was still okay and to at least wake it up if it was. I'm getting suspension and CO2. Is
The way you describe it, it sounds like you definitely have viable yeast. If you want, you can aerate your starter (sealing it securely and shaking good and violently) to help oxygenate it to help the yeast multiply and give it another 12 or so hours
