homebrewflyfish
Active Member
Hey Folks. Made a starter on Sunday with Wyeast Brit Ale smackpack. Fermented beautifully (was bubbling within 30 mins) and leveled out by Tuesday. I had hoped to brew during the week, but alas it'll have to wait until this Saturday or Sunday - so up to a week from when the starter was made.
I have read there are two ideal times to pitch from a starter. One is at full kraeusen. The other is after fermentation in the starter has finished and the starter has cleared.
After it's settled out, how long can we wait before pitching and still feel confident we'll get a good, short lag time? What is the threshold where we should start considering adding more fermentables to the starter to get it up again?
My starter has been hanging out at 65 degrees for almost a week and I'm wondering if it's good to make me a nice yummy IIPA which I'm aiming for 1.080 OG.
Thoughts?
I have read there are two ideal times to pitch from a starter. One is at full kraeusen. The other is after fermentation in the starter has finished and the starter has cleared.
After it's settled out, how long can we wait before pitching and still feel confident we'll get a good, short lag time? What is the threshold where we should start considering adding more fermentables to the starter to get it up again?
My starter has been hanging out at 65 degrees for almost a week and I'm wondering if it's good to make me a nice yummy IIPA which I'm aiming for 1.080 OG.
Thoughts?