Ben_Persitz
Well-Known Member
I've never made a yeast starter--I always just use the 150 ML Wyeast Smack Packs.
I figure for my next brew I'll probably try one (since I've been making bigger beers lately).
My next beer is going to be a pilsner, so not a huge beer and probably not necessary to make a starter, but I want to get used to making them.
So my question to you all is--do you pour off the starter beer and just pitch the slurry or do you pour in the whole volume of your starter?
I've read a lot about both and I want some first hand experience with doing both. Convince me!
My understanding is if you let the starter ferment for about 24 hours, you can let it sit at room temp for about 3-4 hours, pour off the liquid on top, then stir up the yeast cake/sediment and pitch that to your wort. Correct?
I figure for my next brew I'll probably try one (since I've been making bigger beers lately).
My next beer is going to be a pilsner, so not a huge beer and probably not necessary to make a starter, but I want to get used to making them.
So my question to you all is--do you pour off the starter beer and just pitch the slurry or do you pour in the whole volume of your starter?
I've read a lot about both and I want some first hand experience with doing both. Convince me!
My understanding is if you let the starter ferment for about 24 hours, you can let it sit at room temp for about 3-4 hours, pour off the liquid on top, then stir up the yeast cake/sediment and pitch that to your wort. Correct?