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Old 04-06-2009, 02:40 PM   #1
Apr 2008
Denver, PA
Posts: 156
Liked 1 Times on 1 Posts

So it is general practice when making a starter to continue to add oxygen throughout the fermentation through a stir plate or intermittent shaking.

Now my question is when adding the starter to wort does this have the potential of introducing off flavors due to the oxygenation of the starter wort?

I know some people decant their starters and pitch just the yeast slurry, but others pitch at high kreusen, so is there a risk of off flavors here or is this a non issue?

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Old 04-06-2009, 03:16 PM   #2
Jul 2008
East TN
Posts: 595
Liked 5 Times on 4 Posts

Lots'a debate on this one. I personally pitch the entire 1L starter at high krausen. Granted, I sniff it first to make sure it doesn't smell off. Haven't had one smell odd yet. If so, I guess I'd chill and decant it.
- CStone

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Old 04-06-2009, 04:58 PM   #3
Jan 2009
Posts: 4,998
Liked 70 Times on 63 Posts

I prefer to decant and pitch only the slurry. A lot depends on what style you are brewing. It shouldn't much matter in most dark ales, but for the lighter styles I like to keep them as clean as possible. I frequently step up my starters two or three times to insure a big slug of slurry to pitch. There's no one size fits all answer to this question.

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