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-   -   Starters - dump or decant? (http://www.homebrewtalk.com/f13/starters-dump-decant-165011/)

tokolosh 02-25-2010 02:01 PM

Starters - dump or decant?
 
I've stepped up to making full 2L starters for my bigger beers. I only make 5g batches, most of them 1.065+.

I was wondering the general consensus or pros and cons about dumping the whole 2 liters of starter wort into primary vs decanting and just adding the slurry. Anybody have a noticeable difference in flavor?

ajwillys 02-25-2010 02:04 PM

I haven't noticed any actual differences but just the idea of dumping a 1/2 gallon of unhopped, warm fermented, oxidized beer into my wort doesn't sit well with me. That's why I decant.

hukdizzle 02-25-2010 05:41 PM

Refridgerate over night and then decant for me.

ArcaneXor 02-25-2010 05:44 PM

I am a decanter... the only time I would pitch an active starter would be to revive a stuck fermentation.

wildwest450 02-25-2010 06:11 PM

Take a drink, do you really want that in your beer? 2L is a lot to dump in 5 gallons.

TheMan 02-25-2010 06:20 PM

Agreed with above...I just don't want the excess in my beer. Plus, leaving room for a 2L starter means less quality wort.

wendelgee2 02-25-2010 09:59 PM

does the refrigeration make the yeast less active? I mean, theoretically it's best to pitch at high krausen, not at dormancy. Nevertheless, you can't argue with results.

Retarded_Penguin_Brewing 02-25-2010 10:06 PM

the refridgeration just helps the yeast drop out of suspension so the wort you decant off doesn't take a whole bunch of good yeasties with it.

tokolosh 02-26-2010 02:38 AM

Yeah, I've always decanted before, but I remember reading somewhere that a lot people pitch their starters at high krausen. I just tried it out on my last batch, I guess we'll see how it goes... although I'm starting to regret the experiment already.

PorterIV 02-26-2010 06:08 PM

Normally I either let all the yeast settle out or crash cool in the fridge and decant. My last batch I stepped up a small starter (600ml) of WLP001 to 1L and pitched the whole thing at high krausen and that sucker took off quicker than the prior starters I had decanted.

Obviously this is a small sample size (and yes I know the harms of making less than a 1L starter) so take it with a grain of salt. We will see if there are any off flavors since that is why I had always decanted as stated above.


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