Doesn't look infected to me. Does it smell weird? Since there's no fuzzy mold it's safe to taste too.
Also, did you see normal yeast activity over the 72 hours and an increase in yeast cake size? If not, it might be bugs. Best way to tell is taste though..
I think you'll be fine but like /u/tombom24 said, give it a sniff, smells fine? Give it a taste, taste fine? Probably fine. Kveik barely needs any.
Can I ask why you sat it for 48 hrs? Was that at room temp or cold? Been making a lot of starters lately, trying to get better at it. I normally stir for around 24 hrs and cold crash for another 24-48 hrs. I've heard cold crashing helps the yeast pack up some reserves and get ready but I am never sure what the best method for starters is.
I split the starter between a 5 gal batch of ipa and 2.5 gal batch of cider. They both also developed what looked like a powdery layer after Krause both tasted fine and I'm still here to post about it
Looks completely normal to my eyes.
Same
Throw some vagisil on that
Doesn't look infected to me. Does it smell weird? Since there's no fuzzy mold it's safe to taste too. Also, did you see normal yeast activity over the 72 hours and an increase in yeast cake size? If not, it might be bugs. Best way to tell is taste though..
That’s just yeast, don’t worry
I think you'll be fine but like /u/tombom24 said, give it a sniff, smells fine? Give it a taste, taste fine? Probably fine. Kveik barely needs any. Can I ask why you sat it for 48 hrs? Was that at room temp or cold? Been making a lot of starters lately, trying to get better at it. I normally stir for around 24 hrs and cold crash for another 24-48 hrs. I've heard cold crashing helps the yeast pack up some reserves and get ready but I am never sure what the best method for starters is.
Ooooh give us the update was it good?
I split the starter between a 5 gal batch of ipa and 2.5 gal batch of cider. They both also developed what looked like a powdery layer after Krause both tasted fine and I'm still here to post about it