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Old 03-10-2011, 02:45 PM   #11
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Agree with Yooper and do my lagers similarly. I initially chill the starter below room temp so I'll get better aeration. Ferment the starter(s) at room temp and such that I'll have a good 24-48 hours for the last starter (if there were steps) to chill/settle in the fridge. Chill the beer below fermentation temp, aerate extremely well, and then decant/pitch the yeast straight out of the fridge. No need to let it warm up, it should take off very fast.

I even pitch ale starters straight out of the fridge and they take off very quickly. Look up 'cold-pitching' for more info on that. It works.

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Old 03-10-2011, 02:46 PM   #12
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Originally Posted by NuclearRich View Post
Just for my own clarification, decanting the starter gets that off-flavored liquid off the top of the cake, so as not to affect the beer flavor?
Since I have no stir plate, I will be shaking my first starter. Which means I will need to give it a little time to settle so I could decant, correct?
You can cold crash after a day or two to help the yeast settle. A starter only needs about a day or two to go through the sugar that is present since it is such a small amount. The cold crash will also help to compact the yeast cake so you can remove virtually all the spent wort with out losing much yeast.
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