Yeast Starter
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avidhomebrewer
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What do you plan on making? If it is normal strength, you get your batch going, cool, rack, then pitch.
Welcome to HBT.
Welcome to HBT.
joetothemo
Well-Known Member
Once it is pretty well attenuated, a lot of people cool overnight and decant the "beer" from the starter. Then bring the yeast at the bottom to room temp before pitching. Not saying I do, but a lot of people do.
And welcome
Once it is pretty well attenuated, a lot of people cool overnight and decant the "beer" from the starter. Then bring the yeast at the bottom to room temp before pitching. Not saying I do, but a lot of people do.
And welcome
Plan on brewing a Black IPA. Moved The yeast starter to the fridge. Going to brew er up tomorrow
joetothemo
Well-Known Member
Sounds good. Tomorrow AM, make sure you give your slurry adequate time to come to room temp before pitching. You don't want to temp shock those little fellas and get no fermentation.
Sounds like you are on your way to a nice ferment. Welcome to HBT.
I find that when i decant the beer off the yeast i dont get all of the yeast out of the container, as a lot of the liquid is gone, so the slurry is very thick. I like to get all the yeast that i can. Some guys will add some more boiled and cooled wort or water back to the yeast before pitching, i just pitch the yeast and spent wort, that way i get all of the yeast, always turns out great.
Goodluck and Welcome!
Goodluck and Welcome!
joetothemo
Well-Known Member
Brasco20 said:
Yeah that is pretty much why I don't decant. That and the extra steps.
guitar_masterjs
New Member
You could decant most of the beer out but leave some left in there and swirl it around to loosen up the yeast then pitch it.
