Originally Posted by flyangler18
Timing it to this degree of precision is impractical, in my experience. I've pitched both at high krausen and well after the ferment in the starter is finished with no perceptible differences between the two methods.
Yeah, I understand what you mean. Most of the time I start brew day and say to myself, "I'll be done in 3-4 hours, guaranteed," and it turns into 5-6 hours, maybe more.
I guess I threw the number out there 'cause that's what the PhDs are tellin' me. A number to shoot for, I suppose (although 99% of the time I don't quite hit the hit the mark).