Originally Posted by rimfire
I did pitch the whole liquid. When i was pitching just the vial was getting a clean beer. How long should I let the starter go (i.e. 24 hours, 36 hours, until ???) before I refigerate and let settle, and then decant before pitching? Thanks!
I will in part agree with Kanzi in that a few quarts of starter are not going to impact the flavor of an amber much; however, if you taste the starter beer its not something you want to drink so adding it to the whole will impart some flavor. The bigger the flavor of a beer the more room to hide off flavors. However, if you id'd your off flavor correctly as being yeast bite then I would go back to what Kanzi and I said, clear out the yeast with gelatin and you will be GTG.
Possibly try the Wyeast 1332 Northwest, a little more in the way of esters and a little less attenuation in exchange for the high flocculation. Or better yet 1272 American II, similar to 1056 or WL001, good attenuation and flocculation and if fermented cooler is good and clean. My LHBS doesn't carry WL so I don't have much in the way of practicle knowledge with them.