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Old 02-26-2010, 07:13 PM   #11
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Thats my delimma too. A friend who is a full time brewer and went to Seibel says you should always pitch at high krausen. I understand why, but am loth to dumping in that much volume of what is more than likely crappy tasting oxidized beer. Maybe its a smaller ratio on a commercial level?

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Old 02-26-2010, 07:37 PM   #12
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Many people will pitch the entire starter volume. I usually make 2L starters which is equivalent to .53 gal or 10% of my fermenter volume. Even if I could be convinced it wouldn't affect the flavor of the end product it adds enough liquid volume to impact headspace for krasuen.

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Old 02-26-2010, 07:50 PM   #13
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I only do 1200mL starters (perfect size for my stirplate and flask) but I decant on lighter beers and just dump it with my darks.

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Old 02-26-2010, 08:09 PM   #14
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Originally Posted by nvrlonf View Post
refridge overnight. decant & drink. pitch.
Whoa there, hold up! You drink it?!?!
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Old 02-26-2010, 08:15 PM   #15
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I heard Jamil Z and John Palmer talking about this on Brew Strong. They were saying that you should decant on larger volume starters but that pitching at high krausen is ideal. I emailed Jamil because they never mentioned what volume "large" was. He said that he wouldn't put any more than a 1L starter in a 5g batch of wort. That's not a lot of wiggle room for pitching at high krasen really. One thing I did hear either from them or another source was that they would use the larger starter to grow the yeast. Then decant. And then put a smaller starter on top of it to time it so that it would be at high krausen again when they were ready to pitch. Now I do wonder if that second feeding wouldn't just stress the yeast like too small of a starter would. All of that said, I've just started decanting all of my starters above 1L. In fact I use a dry yeast when the beer isn't big enough to need a starter and I can get the yeast profile I want from the dry options.

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Old 02-26-2010, 08:16 PM   #16
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it's a fine way to evaluate the yeast performance without losing precious beer.
How? I don't get it. Just to see if it fermented out completely? Or for potential flavors from the yeast? What does it taste like?
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Old 02-26-2010, 08:25 PM   #17
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Quote:
Originally Posted by ajwillys View Post
Whoa there, hold up! You drink it?!?!
I usually take a few swigs from the decanted beer from my starters. It gives me an early clue if there's anything horribly wrong.

But more than that, it's incredibly educational to see what flavors the yeast contributes when it's not competing with all the specialty grains and hops.

Nottingham is surprisingly fruity from a starter held around 75F. Wyeast 3711 has a lot of spice but finishes very clean and dry. Wyeast 3787 is pungent and complex. Well, you get the idea. I've learned more about the flavor contributions of different yeast by sampling the starter beers than I have from the batches of beer I brew with them.
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Old 02-26-2010, 08:36 PM   #18
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Or for potential flavors from the yeast? What does it taste like?
It takes like whatever flavors the yeast contributes. There's no bitterness, no roastiness, no malt character. Just the yeast. Sometimes it's remarkably tasty, sometimes not so much but it's always very revealing.
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Old 02-26-2010, 08:59 PM   #19
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Hmm, interesting. I never thought of it that way. Perhaps I'll take a swig next time.

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Old 02-27-2010, 01:16 AM   #20
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Quote:
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Hmm, interesting. I never thought of it that way. Perhaps I'll take a swig next time.
you'd be surprised. I'm always making my girlfriend taste beers without telling her what it is first. Decanted the last starter I made and took a sip. It was really good. Took the glass into the next room. She said it was good, a little too malty. No ****. No hops!

I love making real wort starters. You can actually taste what you're beers gonna be like in 2-3 weeks.
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