Quote:
Originally Posted by jayareo
Have you used the conical to house the starter? Secondary??
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The problem with using it as the place to make the starter is that you can't stirplate it nor can you decant off the wort prior to pitching. Also, if I had the starter in the conical, I couldn't delay pitching while I cool the wort further and dump the break material. The conical IS the secondary. After fermentation has subsided, I dump another pint of trub/yeast. I'll start cold crashing it to about 32F at about 10F per day. Once it sits at 32F for 24 hours, I dump another pint and then rack the beer to keg. If I really want ultimate clarity, I'd wait another few days at 32F or stir in some gelatin.
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