Starter advice
#1
Posted 09 May 2009 - 10:09 AM
#2
Posted 09 May 2009 - 10:44 AM
#3
Posted 09 May 2009 - 11:03 AM
#4
Posted 09 May 2009 - 11:12 AM
#5
Posted 09 May 2009 - 11:24 AM
#6
Posted 09 May 2009 - 11:24 AM
Yeah, the advantage of decanting is to not pitch a bunch of nasty oxidized starter (especially when using a stir plate) that is usually fermented quite warm, into your nice fresh wort. Have you tasted a finished starter? I don't want that in my wort, especially when you're talking a 1 gal starter into a 5 gal batch.Edit to add: I always let my starters finish out completely before chilling.I know some chill down the starter and then decant off the liquid. I personally have just swirled the whole thing up and tossed it in and have had fine results, so I think one way or another you are fine, Im not sure what the advantage is of decanting, but I think this is a bit more typical, maybe someone will chime in on that with some better info.
Edited by NWPines, 09 May 2009 - 11:26 AM.
#7
Posted 09 May 2009 - 12:46 PM
Same here.Edit to add: I always let my starters finish out completely before chilling.
#8
Posted 09 May 2009 - 12:50 PM
+1 and then some, especially a stir plate starter.For a gal. starter, I'd decant. I don't want a gal. of stale, oxidized wort in my nice fresh wort.
#9
Posted 10 May 2009 - 03:50 AM
#10
Posted 10 May 2009 - 04:15 AM
All my starters are 2-4L so I pretty much always decant as well.For a gal. starter, I'd decant. I don't want a gal. of stale, oxidized wort in my nice fresh wort.
#11
Posted 11 May 2009 - 12:37 PM
#12
Posted 11 May 2009 - 12:57 PM
#13
Posted 11 May 2009 - 01:09 PM
I may be mixing up my podcasts. It may have been the one where they were reusing a yeast cake from a previous batch. What about knowing when the starter is done? Do you just keep an eye on the bubbles in the airlock?Adding water makes it sound more like they were talking about washing the yeast.
#14
Posted 11 May 2009 - 01:09 PM
#15
Posted 11 May 2009 - 01:12 PM
#16
Posted 11 May 2009 - 01:22 PM
Thanks for the help. I was just going to put some saran wrap over the top, give it a shake, and put an airlock on it. I'm worried about the nasties in the fridge getting sucked back into the starter when it's cooled.You don't even need to put an airlock on your starters, a good exchange of oxygen and liquid are good as you are trying to grow yeast. Aluminum foil loosely placed on the mouth of the starter bottle is sufficient as you just wanna block airborne particles from getting into your starter. If you put on an airlock yes most of the activity will go away as it finishes. Remember a starter is just a mini beer without hops as I do mine. The krausen at the top of the liquid will also fall back into the liquid when it is done as well.
#17
Posted 11 May 2009 - 01:26 PM
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