I could probably find some inhouse storage. Is there a "do not exceed" temperature I should try to avoid?
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I'm having a little Basil Hayden tonight. Although I might switch over to a Ketel One martini for the next round.
What about decanting off all the starter wort and rinsing out the slurry using sterilized water just before pitching?
If you're going to do that, seems like you might as well use some of your just made wort instead of water. Like the hydrometer sample, for instance.