14 replies to this topic

[Poptop]

So the 10 or so ounces of S189-34/70 slurry I have is in the mason jar for about 3 weeks.  Reading about vitality starters, here's my plan.  Rack off a half gallon of my chilled wort, oxygenate and pitch the slurry, gently mix and swirl.  Pour into the fermenter the next day. 

 

Do I chill the starter or should I leave it at room temp?

[positiveContact]

I do my vitality starters around 68-70F. Why not make a starter with dme? I always hate to leave wort without yeast in it for long.

Edited by Zsasz, 21 May 2019 - 07:20 AM.

[HVB]

I always hate to leave wort without yeast in it for long.

Have you had issues and that is why you worry?  I often times do not pitch lagers till the next morning.  I just seal my fermenter and fill and purge with CO2 and let it get down to pitching temps.  May not be the best way I guess but no issues to date.

[Poptop]

That's my plan; seal the fermenter and drop the temp.  So for the vitality keep it refrigerated overnight?

[HVB]

That's my plan; seal the fermenter and drop the temp.  So for the vitality keep it refrigerated overnight?

I would.  Just remember the fermenter will create a vacuum as it cools so when you crack it open it will pull ambient air on.  

[Poptop]

I would.  Just remember the fermenter will create a vacuum as it cools so when you crack it open it will pull ambient air on.  

 

Yes, I've encountered that............... vodka...................

[positiveContact]

Have you had issues and that is why you worry? I often times do not pitch lagers till the next morning. I just seal my fermenter and fill and purge with CO2 and let it get down to pitching temps. May not be the best way I guess but no issues to date.

No issues because I've avoided doing it. Usually the longest is a few hours to finish chilling the wort in the chest freezer. Obviously a lot of people do it without issue but I like to play it safe.

Edited by Zsasz, 21 May 2019 - 09:40 AM.

[HVB]

No issues because I've avoided doing it. Usually the longest is a few hours to finish chilling the wort in the chest freezer. Obviously a lot of people do it without issue but I like to play it safe.

I like to live on the edge 

[positiveContact]

I like to live on the edge

We can be a wild bunch!

[denny]

Why not just pitch the slurry?

[Poptop]

Why not just pitch the slurry?

 

It's goin on 4 weeks in the fridge.  Just thought I'd help ensure lift off.  How long have you gone with a direct pitch?

[positiveContact]

In a week or so I'll be pitching directly into a fermenter that I haven't cleaned out. I'll rack out beer, swirl what's left, dump about half out, clean lid area and then put fresh wort in. Worked okay last time so hopefully my maibock will like it.

[Poptop]

In a week or so I'll be pitching directly into a fermenter that I haven't cleaned out. I'll rack out beer, swirl what's left, dump about half out, clean lid area and then put fresh wort in. Worked okay last time so hopefully my maibock will like it.

I've done similar and the new wort took off like a rocket

[jayb151]

I'm a little late to the thread, but I do this all the time. I'll take some wort, chill it to temp and use it as a starter. What I'd normally do then is pitch the entire thing. 

 

IF I managed to actually plan it out to where the starter I made had finished (even if I have to cut it a little early) I'll decant the starter liquid...normally into a pint glass to give it a taste. 

 

The later situation usually occurs if I overshot my volume and ended up with more wort than I needed. I'll just turn that wort into a starter.

[denny]

It's goin on 4 weeks in the fridge.  Just thought I'd help ensure lift off.  How long have you gone with a direct pitch?

 

A couple months, maybe more.  I got away with it, but I wouldn't recommend going that long.