A slightly different approach this time. I’m making the starter just 24 hours before I need it, pitching yeast at 15℃ and keeping the stir plate in a cool room instead of regular room temperature. This is due to a number of inputs;

• Ideal fermentation temperature for S-189 is stated as 9-15℃ so I don’t want to run the risk of introducing off flavours by having the starter spinning away at 25℃, which would be the case were I to leave it in the kitchen as usual.
• I’ve also noted that some yeast tends to become subdued after too much time on the stir plate, so I reckon that 12-18 hours stirring and another 10-8 fermenting should be enough time for the yeast to work up an appetite. We’ll see how this goes.