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Old 04-23-2009, 02:29 AM   #1
RKrizman
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Dec 2008
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It was recommended that I create a yeast starter several days before brewing, then refrigerate it and let it settle and pour off most of the liquid before pitching. At what point in the process should I refrigerate? Right after it's done fermenting? The day before brewing? Will it keep for several days in the flask without refrigeration?

Thanks,

R

 
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Old 04-23-2009, 02:41 AM   #2
G-E-R-M-A-N
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Dec 2006
Houston
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Well you want to make sure it has fermented out completely, then you can put in fridge to put yeast back into dormancy. Brew day bring them up to fermentation temp to ease stress before pitching them into wort

Yeast are way tougher than what I have thought. I have left mine out on a stirplate for 2-3 days before.

These are things I have gathered from reading here.

 
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Old 04-23-2009, 02:45 AM   #3
PatMac
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Feb 2009
Denton, TX
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I don't think refrigeration is completely necessary if you're planning on pitching it within a couple of days of starting it. Is it?

 
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Old 04-23-2009, 04:36 AM   #4
RKrizman
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Dec 2008
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Well, I created my starter on Sunday with plans to brew on the following Saturday. It'll be my first all-grain and I don't want to blow it!

-R

 
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Old 04-23-2009, 04:40 AM   #5
llazy_llama
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Quote:
Originally Posted by PatMac View Post
I don't think refrigeration is completely necessary if you're planning on pitching it within a couple of days of starting it. Is it?
Some folks refrigerate and decant, but I think you'll find the majority of people just pitch the whole thing. I always just start my starter 24-48 hours before brew time, then pitch the whole thing.
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Old 04-23-2009, 04:53 AM   #6
RKrizman
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Dec 2008
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Right, but in the case of someone like myself who does wish to decant, and who is making a starter several days ahead of time, what's the best way to preserve the yeast? Perhaps it doesn't matter whether you refrigerate it or not?

-R

 
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Old 04-23-2009, 05:00 AM   #7
llazy_llama
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How many days is "several?" 2-3 and you're fine. More than that... yeah, I'd put it in the fridge until maybe 8 hours before brew time, then just warm it to room temp, swirl it a bit (or put it back on the stir plate for maybe 30-60 minutes) then pitch.
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Old 04-23-2009, 05:16 AM   #8
TwoHeadsBrewing
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Feb 2008
Chico, CA
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The biggest reason to decant is to make more room in the flask and add more wort, restart fermentation and therefore increase yeast cell count. If you have quite a bit of yeast already, and it's active I'd just leave it at pitching temp until brew day. Chances are it won't be completely fermented in one week anyways.
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Old 04-23-2009, 05:21 AM   #9
scinerd3000
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Mar 2008
Milton, De
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your perfectly fine to leave it in the flask until pitch time...up to a week (or more) as long as everythings sanatized. I decant sometimes but i find i get a better fermentation when i pitch a non-chilled and rewarmed starter.
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Old 04-23-2009, 02:58 PM   #10
RKrizman
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Dec 2008
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Thanks all,methinks I worry to much

-R

 
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