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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Yeast starter - should I pitch entire thing or just yeast sediment?
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Old 12-28-2011, 11:13 PM   #11
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Thanks for all the great advice. I attempted to decant it and the yeast cake wasn't that compact so I didn't want to risk it. I decanted about 1/4 of it and just shook and poured in the rest....The starter really was easy to do though. It'd be even easier if/once I get a flash and a stir plate.

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Old 12-30-2011, 01:23 PM   #12
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I made my first starter last night. I think I'm going to do the same as you and decant a little bit and pour the rest. I also wanted to say good luck Cincy, coming from a steelers fan!

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Old 12-30-2011, 05:55 PM   #13
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I just pour the whole thing in. Never experienced any ill effects and have an award for one so. It's personal preference.

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Old 12-30-2011, 06:23 PM   #14
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Ideal would be to cool it down to clear out more, decant, swish up and then pitch when it's back to pitching temps (~room temp). Next would be to pour off about half of that, swish, and pitch. You can pitch the whole thing, but the "spent beer" isn't going to help your beer. It might not hurt it, but it won't help it. Esp. with a lager starter where the volumes are much higher, you end up adding a fairly sizable volume (percentage wise) of wort to your fermenter that isn't of the quality / gravity you're likely targeting.

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Old 12-30-2011, 06:40 PM   #15
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Quote:
Originally Posted by mmonacel View Post
Ideal would be to cool it down to clear out more, decant, swish up and then pitch when it's back to pitching temps (~room temp). You can pitch the whole thing, but the "spent beer" isn't going to help your beer. It might not hurt it, but it won't help it. Esp. with a lager starter where the volumes are much higher, you end up adding a fairly sizable volume (percentage wise) of wort to your fermenter that isn't of the quality / gravity you're likely targeting.
I totally agree with this. This goes through my mind every time I see someone post that it's ok to pitch 1-1.5 liters of crappy 1.030-1.040 starter wort into 20 liters of wort of a carefully planned recipe. If changing an ingredient by 3% totally would change the final product that you are brewing, why wouldn't adding 5% of starter wort (1 liter into 20 liters) not also change your final product?
I'm not saying that you won't still make a good beer, but why add it if it's not necessary? This is just my thinking.
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Old 12-30-2011, 07:59 PM   #16
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Quote:
Originally Posted by dand9066 View Post
I made my first starter last night. I think I'm going to do the same as you and decant a little bit and pour the rest. I also wanted to say good luck Cincy, coming from a steelers fan!
If it doesn't settle or cool you may have a hard time decanting it. I decanted a little bit but didn't want to take the chance of losing the yeast.

The Bengals are going to need some luck to make it to the playoffs. I used to absolutely hate the Steelers but deep down wish the Bengals were just like them...And I love Tomlin (ex-Bearcats coach).
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Old 12-30-2011, 08:19 PM   #17
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I make my starter from the batch itself - otherwise I'd probably decant so as not to affect the flavor of the beer. I just brewed a Kolsch the other day - what was your recipe?

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Old 12-30-2011, 08:55 PM   #18
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Quote:
Originally Posted by wolverinebrewer View Post
If changing an ingredient by 3% totally would change the final product that you are brewing, why wouldn't adding 5% of starter wort (1 liter into 20 liters) not also change your final product?
I personally haven't ever found a 3% change making any major difference. But if you want to use this reasoning I would say because that 3% is more concentrated than a starter's wort is. A starter wort is mostly water, then there's a little alcohol, some unconverted sugars, etc. It's not like adding 3% of pure DME to a recipe. And even still, adding 0.28lb of extra light DME to a 9lb grain bill (figuring your 3% quote) isn't gonna do squat to effect your beer.

IMO, a standard size starter with a typical lower gravity won't make any difference pitching the whole thing. Of course, if one is making a monster starter for a high gravity beer that's a different story.


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Old 12-30-2011, 10:08 PM   #19
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Quote:
Originally Posted by BrewMU View Post
I make my starter from the batch itself - otherwise I'd probably decant so as not to affect the flavor of the beer. I just brewed a Kolsch the other day - what was your recipe?
Type: Extract
Batch Size: 5.25 gal
Boil Size: 6.50 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
5.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 83.33 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 16.67 %
1.00 oz Pearle [8.00 %] (60 min) Hops 25.7 IBU
0.25 oz Liberty [3.90 %] (30 min) Hops 2.7 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale

Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.94 %
Bitterness: 28.4 IBU Calories: 217 cal/pint
Est Color: 4.1 SRM
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Old 12-30-2011, 10:30 PM   #20
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good info here, just got my stir plate for stirstarters.com and a flask, so i can use it for my double deception cream stout.. mmmmmm

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