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Old 02-28-2010, 01:04 AM   #21
tokolosh
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So is there anybody who pitches their starters at high krausen????

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Old 02-28-2010, 01:20 AM   #22
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I just did it in an Abbey Weiss

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Old 02-28-2010, 01:40 AM   #23
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I always decant my starters. I along with many others, just don't like the idea of putting all that starter wort in my beer.

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Old 02-28-2010, 01:42 AM   #24
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If it tastes good, dump it all in. If there is a flavor that may influence your brew, decant.

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Old 02-28-2010, 03:52 AM   #25
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I dump the entire contents...sometimes the stir bar too, lol.

What do you mean decant? Refrigerate to settle..I get that but then what just try to pour off the top without the trub?

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Old 02-28-2010, 04:09 AM   #26
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I have a stirplate now and so most of my starters are now 1000ml so I have always just dumped. But I have thought about chilling and decanting for some high gravity beers that I have planned for the future.

Here's my question:

After decanting, you will obviously have a much thicker yeast slurry. Does anyone have issues with the higher viscosity starter sticking to the flask? I would think it would be harder to pour, but I have no experience with it.

Eric

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Old 02-28-2010, 01:40 PM   #27
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Quote:
Originally Posted by EricCSU View Post
After decanting, you will obviously have a much thicker yeast slurry. Does anyone have issues with the higher viscosity starter sticking to the flask? I would think it would be harder to pour, but I have no experience with it.

Eric
I have a kettle valve on my fermenter. After chilling the wort, I fill my (now decanted) flask about half full with wort and use that to 'rinse' the yeast.
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Old 02-28-2010, 04:40 PM   #28
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Quote:
After decanting, you will obviously have a much thicker yeast slurry. Does anyone have issues with the higher viscosity starter sticking to the flask?
When I decant, I leave enough wort to swirl around and get all the yeasties off the bottom. Kind of like you would in a White Labs vial.
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Old 03-01-2010, 01:57 AM   #29
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I am mystified why some people take exception to high pitch rates.

The yeast will expire fall to the bottom and you can rack it off the cake for the secondary ferment.

Higher pitch rates are associated with better flavor structure.

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Old 03-01-2010, 02:04 AM   #30
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Quote:
Originally Posted by Cliff897 View Post
Higher pitch rates are associated with better flavor structure.
It is possible to overpitch. It's not easy, but it's possible. Ester production occurs during yeast reproduction, so if there is literally no reproduction the beer (especially ale) might lack the desired character.
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