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Old 07-31-2013, 11:11 PM   #11
duboman
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Originally Posted by Flyinghutch
So the part that confuses me is, If I am going to decant the liquid off of a large starter do I have to let it complete fermentation first (3-5 days) then chill and decant the night before brew day? Or can I just make my starter two days before, shaking it every time I pass by, and then toss it in the fridge the night before I brew?

Does that make sense?

-hutch
You fridge it for a few days prior to brew day. On brew day you pull it, decant, mix it up and pitch it
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Old 07-31-2013, 11:22 PM   #12
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Originally Posted by Flyinghutch View Post
So the part that confuses me is, If I am going to decant the liquid off of a large starter do I have to let it complete fermentation first (3-5 days) then chill and decant the night before brew day? Or can I just make my starter two days before, shaking it every time I pass by, and then toss it in the fridge the night before I brew?

Does that make sense?

-hutch
Always let it ferment out completely first. If you shake the starter several times during the day, it will ferment out much faster and you will get a higher yeast count. Better is a stir plate when it will ferment out in a day or day and a half. Then put it in the fridge until you are ready to pitch (let it settle for a day if possible, but you can leave it for 2 or 3 days). Then pour off most of the clear liquid (beer), leaving enough so you can mix the yeast back in and pour it into your wort. Let it get up to room temperature before you pitch it. Since there is a small volume, that should only take an hour or two.
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Old 07-31-2013, 11:44 PM   #13
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Originally Posted by Flyinghutch View Post
So the part that confuses me is, If I am going to decant the liquid off of a large starter do I have to let it complete fermentation first (3-5 days) then chill and decant the night before brew day? Or can I just make my starter two days before, shaking it every time I pass by, and then toss it in the fridge the night before I brew?

Does that make sense?

-hutch
Starters ferment much quicker than full volume beers. More like 24-48 hours tops. I'm brewing this weekend(in 3 days), just did my starter this morning, will put it in the fridge to cold crash on Friday morning(48 hours fermentation).
And I haven't made my stirplate yet. Still looking for that old computer that I KNOW is sitting somewhere up in the attic.
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Old 08-01-2013, 12:02 AM   #14
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There's many threads on this subject, but suffice to say the flavor contribution of pitched starters is worried about far more than any actual observed problems. If you are worried about it, go ahead and chill it for a few days and decant as described above. I personally pitch the whole thing into most batches without any noticeable ill effect. Do what makes sense to you, but know that off flavors from starters are kind of a boogeyman...
+1

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