Schnitzengiggle
Well-Known Member
Alright I have made starters for a while now, and recently have begun using a stirplate. It has been my practice to pitch the entire starter into my wort, however, after pondering the subject and doing a little research I am curious to know how everyone else feels on this topic.
Please correct me if I have misunderstood anything.
First of all, when making a starter, overpitching is occuring. For example, pitching 1 WL Vial, or 1 Wyeast Activator into 1 liter of ~1.040 wort is definitely overpitching. Since overpitching (as well as underpitching) causes off flavors, I will assume that off-flavors due to over-pitching are definite in a starter.
Secondly, if the starter is being shaken intermittently, or constantly stirred with a stirplate, I am assuming oxidation is occuring. Since oxidation is another source of off-flavors I would imagine that oxidation is qualified.
Thirdly, starters may be grown in temperatures that exceed optimum fermentation ranges. Since we are growing yeast (which like warmth) and not necessarily making good beer with a starter, this also will lend off-flavors.
Fourth, pitching a starter at high krauesen has the yeast prepared to ferment, however, you cannot pitch at high krauesn if chilling and decanting. As discussed, if there are any off-flavors, they will be going into the wort.
Last point would be, glycogen reserves. If pitching at high krauesen, the yeast are ready to go. If fermentation has fully attenuated, chilling, decanting, and pitching slurry provides the yeast with a glycogen reserve which readies them for a new fermentation. It is my understanding that glycogen reserves help make more healthy yeast.
Having said that, to the actual questions.
1. If the opportunity to pitch at high krauesen passes, and chilling and decanting conflicts with a brewing schedule, is there a plausability for off-flavors to transpire due to an oxidized, warmer than fermentation temperature starter?
(due to all of the information listed above it would seem sensible, yet this leads me to the next question.)
2. Assuming the starter is 1 liter, if the entire starter is pitched into a volume such as 5 gallons, would there be any negative effects from off-flavors that may have occured in the starter?
3. Considering the entire starter is pitched, and taking into account that yeasties "clean-up" after themselves would any of these off-flavors be reduced, or removed from the 5 gallon volume during and/or after fermentation?
4. Pitch at high krauesen, or chill and decant for a glycogen reserve?
Mr. Malty states he likes to pitch his yeast at high krauesen (usually 12-18 hours after preparing the starter) when the bulk of cell production is complete. I have been pitching at high krauesen, however, Mr. Malty doesn't focus on the factors discussed earlier, such as off-flavors caused by over-pitching, temperature, or affects on larger volumes.
I'm sure there is more than one school of thought on any number of these topics. My personal belief, without actually looking into the science, is off-flavors caused by a 1 liter starter would not affect a 5 gallon volume of wort. Again, this is my personal opinion, and I have been successful brewing and pitching entire starters (at high krauesen).
What are your thoughts?
Please correct me if I have misunderstood anything.
First of all, when making a starter, overpitching is occuring. For example, pitching 1 WL Vial, or 1 Wyeast Activator into 1 liter of ~1.040 wort is definitely overpitching. Since overpitching (as well as underpitching) causes off flavors, I will assume that off-flavors due to over-pitching are definite in a starter.
Secondly, if the starter is being shaken intermittently, or constantly stirred with a stirplate, I am assuming oxidation is occuring. Since oxidation is another source of off-flavors I would imagine that oxidation is qualified.
Thirdly, starters may be grown in temperatures that exceed optimum fermentation ranges. Since we are growing yeast (which like warmth) and not necessarily making good beer with a starter, this also will lend off-flavors.
Fourth, pitching a starter at high krauesen has the yeast prepared to ferment, however, you cannot pitch at high krauesn if chilling and decanting. As discussed, if there are any off-flavors, they will be going into the wort.
Last point would be, glycogen reserves. If pitching at high krauesen, the yeast are ready to go. If fermentation has fully attenuated, chilling, decanting, and pitching slurry provides the yeast with a glycogen reserve which readies them for a new fermentation. It is my understanding that glycogen reserves help make more healthy yeast.
Having said that, to the actual questions.
1. If the opportunity to pitch at high krauesen passes, and chilling and decanting conflicts with a brewing schedule, is there a plausability for off-flavors to transpire due to an oxidized, warmer than fermentation temperature starter?
(due to all of the information listed above it would seem sensible, yet this leads me to the next question.)
2. Assuming the starter is 1 liter, if the entire starter is pitched into a volume such as 5 gallons, would there be any negative effects from off-flavors that may have occured in the starter?
3. Considering the entire starter is pitched, and taking into account that yeasties "clean-up" after themselves would any of these off-flavors be reduced, or removed from the 5 gallon volume during and/or after fermentation?
4. Pitch at high krauesen, or chill and decant for a glycogen reserve?
Mr. Malty states he likes to pitch his yeast at high krauesen (usually 12-18 hours after preparing the starter) when the bulk of cell production is complete. I have been pitching at high krauesen, however, Mr. Malty doesn't focus on the factors discussed earlier, such as off-flavors caused by over-pitching, temperature, or affects on larger volumes.
I'm sure there is more than one school of thought on any number of these topics. My personal belief, without actually looking into the science, is off-flavors caused by a 1 liter starter would not affect a 5 gallon volume of wort. Again, this is my personal opinion, and I have been successful brewing and pitching entire starters (at high krauesen).
What are your thoughts?