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Message: <blockquote data-quote="nipsy3" data-source="post: 29804"><p>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 this enough to pitch into my wort or is there additional yeast needed? I just read something somewhere that confused me and it seemed like the starter, plus additional yeast was required? Or am I just okay pitching the starter? Even though this yeast seems fine in the starter, how can I be sure it will last long enough?</p></blockquote><p></p>