I'm planning on brewing this Sunday, a cinnamon honey porter. I've made starters before, but was never really sure when I should make them. I have some half pint jars of washed S-05 that I want to use (just one, right?).
I generally let the starters go for about 12-24 hours on a stir plate. I use the same method/timing whether starting from washed yeast or wyeast packs.
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On Deck: Centennial IPA, Dry Irish Stout P: Cascade Pale Ale S:(nothing!) K:(nothing!) T: Carbed Crystal Light, Root Beer, Vanilla Cream Soda, Tripel IPA, Apfelwein
your half pint jars are enough yeast to pitch directly if they're fresh. if they're not (i.e. older than a couple of weeks), consider a starter. IMO, for the average brew, dumping a half pint of older yeast into 2L of 1.040 wort to get it rolling again will get you where you want to be. if it's several months old, you probably need to go the extra mile and step it up.
When to make a starter?
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