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Old 03-11-2012, 03:32 PM   #1
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Default Decanting yeast starter

I made a 1L yeast starter the other day for a big beer I am brewing today. Normally I make small starters and just dump the whole thing into the cooled wort with no adverse effects. I do not want to dump this bigger starter into the wort and am curious of the process of decanting a starter.

Do I only really need the cake, or do I need some of the liquid as well?

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Old 03-11-2012, 03:34 PM   #2
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Leave a little bit of the liquid to get the yeast cake pourable. You'll dump off most if the liquid off.

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Old 03-11-2012, 03:56 PM   #3
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sounds good, thanks!

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Old 03-11-2012, 04:00 PM   #4
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1L is a big starter? How small are your regular starters if 1L is a "big" starter?

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Old 03-11-2012, 04:18 PM   #5
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1L is a big starter? How small are your regular starters if 1L is a "big" starter?
Did I say big starter? No I said "bigger" starter. I know 1L isn't a big starter, but thanks for going off-topic.
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Old 03-11-2012, 04:25 PM   #6
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I made a 1L yeast starter the other day for a big beer I am brewing today. Normally I make small starters and just dump the whole thing into the cooled wort with no adverse effects. I do not want to dump this bigger starter into the wort and am curious of the process of decanting a starter.

Do I only really need the cake, or do I need some of the liquid as well?
after the starter is done fermenting, fridge it over night to knock the yeast down. on brew day, take it out, decant almost all of the 'beer' leaving just enough to swirl the yeast into suspension, allow the slurry to come up to temp as you brew, then pitch.
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can i drink this? I mean. Im gunna. But is it fine?
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Old 03-11-2012, 04:25 PM   #7
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Did I say big starter? No I said "bigger" starter. I know 1L isn't a big starter, but thanks for going off-topic.
I'm confused also. How big a starter are you talking about?
Pez.
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Old 03-11-2012, 04:32 PM   #8
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after the starter is done fermenting, fridge it over night to knock the yeast down. on brew day, take it out, decant almost all of the 'beer' leaving just enough to swirl the yeast into suspension, allow the slurry to come up to temp as you brew, then pitch.
Thanks for that, I wasn't aware of that process. This place is invaluable.
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Old 03-11-2012, 04:35 PM   #9
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I'm confused also. How big a starter are you talking about?
Pez.
I learned that for beers under 1.060 OG to use 600ml with 3 oz of DME for a starter. The one I'm brewing today is 1.080, so I doubled the DME but my starter flask is only a 1L so thats as much water as I used.

I may be incorrect, but I've never had a problem with these techniques. If there is a better technique I'd be interesting in knowing.

Thanks
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Old 03-11-2012, 04:38 PM   #10
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i use this site to figure how large of a starter i need for a brew. to make the starter i use 1 g extra light DME per 10 ml of wort. (so 100 g for a 1 L starter, etc.) the 1 g /10 ml ration will get you around ~1.04 for your starter, which is considered the ideal gravity.

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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