jldc

Recipes 

The title says it all.

PvtSkippy

Recipes 

Depends on what you're brewing. So, whatcha brewing?

jldc

Recipes 

It's a dark ale - 1554 clone from AHS.

As I recall 7# liq extract and 1.5# specialy grains.

Brewsmith

Recipes 

I'd do it at least by Saturday, maybe even Friday.

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Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
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Tuba Sonata
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Eastside Brewer

Recipes 

Is it on a stir plate? Are you going to pitch starter at high krausen or let it ferment out and decant it?

I use a stir plate, and depending on the recipe, I leave it on the stir plate for 48 hours or so, then put it in the fridge to cold crash for at least 2 days. The day of the brew I pull it out and let it warm up naturally, and then right before I'm ready to pitch I decant off most of the beer and then swirl it up real good and then pitch. Don't forget to oxygenate the wort prior to pitching!

Eastside

jldc

Recipes 

No stirplate. High krausen.

Brewsmith

Recipes 

Then just do it Saturday evening. By the time you brew on Sunday it will be fully active.

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Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
Up Next:Barleywine
My Recipes
Tuba Sonata
Smith & Co. Custom Tap Handles

Grinder12000

Recipes 

I never ever get krausen on my starters - what's up with that!!

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missing link

Recipes 

I'm brewing Sunday also - an ESB from Jamil's book. I am cooling my starter as I type. I like to let the starter finish, settle and compact a little so I can decant off most the liquid.

Linc

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THey change to often to keep up with the Sig.