jesserizzo

Recipes 

So this is my first yeast starter, and I'm not so sure about the final product. This is after almost 24 hours in the fridge, and it looks to me like there's a thin band of yeast at the bottom, but a lot of yeast might still be in suspension.

Gear101

Recipes 

Why is it in the fridge? I normally do mine at room temps.

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Island Time Brewery

Keg 1=Black Caesar Imperial Stout by Island Time Brewery
Keg 2=(IPA) Islamorada Pale Ale by Island Time Brewery
Keg 3= Zombie Dust
Keg 4= Goose Island Matilda
Keg 5= Cigar City Jai Alai
Keg 6= Bell's Hopslam


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stpug

Recipes 

EDIT: ^^^ What gear said above! The starter should have been maintained on your counter for 24 hours (at least) prior to cold crashing in your fridge.

It still looks like the yeast is dropping out, which might just be attributed to the type of yeast you used. I'd say it looks good and give it a little while longer to really flocculate. I assume that's a large (1+ gallon) pickle jar??

hoppheadIPA

Recipes 

Probably to decant, that's what I do

jesserizzo

Recipes 

Yeah, sorry, didn't explain good. It was at 70F for I think 4 days. Then into the fridge to cold crash and decant.

OK, that's pretty much what I was wondering, if it would flocculate more with more time in the fridge. It's a 2.5 gallon PET container from a super old beer making kit my mom found in a thrift store.

bmac

Recipes 

The strain of yeast your using plays a huge role in how long it will take to cold crash the starter, or for your beer to clear out. Some strains are highly flocculant like wyeast 1968 ESB, others not so much like wyeast 1010 american wheat.