Decided to got the route of yeast starters so I created two yeast starters yesterday using Wyeast Activator Smack Packs, one is an American Ale, the other is a Northwest Ale. For each starter I used 1300ML of water and 1C of Extra light DME boiled for 15 min. First one went down at 1300, the second one followed around 1500
Within 30-45 Min of placing them in my 65 degree basement I saw strong activity and they have been going to town ever since, ready to be pitched for tomorrows brew day.
My question is regarding how to best pitch the starters. I know of two options, pitch the entire contents of the starters or refrigerate them, let the suspended yeast settle out into the yeast cake, pour of the top layer of beer and only use the yeast slurry.
The easiest method if obviously to pitch the entire thing, however I am starting to dislike the idea of tossing in a layer of beer that isn't part of the recipe so if I decide to pitch just the slurry, how do you properly remove the liquid without disturbing the yeast? I assume once the liquid is gone the yeast will pour out like a thick paste/cream?
You Want MO Pale Ale
Secondary - Cyser & New England Hard Cider
Kegged & OnTap: Bad Santa Stout, Jeep Trail Brown Ale, Red Skies at Night American Red, Panty Dropper Hard Cider
Originally Posted by Hammy71
I'd go with the 2". You can always stir the wort with a sanitized spoon if your worried about hot/cold spots. You will be hitting the 6+" with everything...ask Ron Jeremy!