Originally Posted by CBK
I made a 2 liter starter using a stirplate. My plan is to put it in the fridge overnight, decant the liquid and pitch the slurry. My question is does the slurry need to warm to room temp before pitching?
No, it does not need to be warm. I brewed 10 gallons of brown ale this weekend. I stuck both 2000ml starters in the fridge the night before and at pitching time, I decanted the spent wort (I left a little in the flask to swirl up the yeast) and then pitched. I've got a great fermentation going and there wasn't much of a lag time before it started.
Denny Conn told me that it is actually better to pitch it cold than warm (I'll go fish me email inbox for his reason). Either way will work just fine. I know putting all that spent wort in your beer won't hurt much, but I guess my feelings are "why put it in if you don't have to?"
Here is what Denny had to say on the subject:
Yeah, I'd do them at least 3-5 days in advance to be sure. You can always stick 'em in the fridge if they're done too soon. Actually, it's advantageous to pitch yeast when it's cold. I don't use a stir plate and do mine 5-7 days in advance. When I'm ready to use them, I just take 'em out of the fridge, pour off the spent wort (except for a bit to swirl up the yeast), and pitch. By not letting the yeast warm up first, it doesn't start using up it's glycogen nutrient reserves til it's in the wort.