I want at least 3 days as my starters tend to go for a while. That gives me 2 days for the yeast to grow and 1 day to crash cool and decant on brewday.
I plan on 24 hours on the stirplate. I also plan on at least 8 hours in the fridge to cold crash it so that I can decant more liquid and pitch a more concentrated slurry. So, if I'm brewing on Saturday, I make my starter Thursday evening.
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