Starters - dump or decant? - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Starters - dump or decant?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 02-26-2010, 07:13 PM   #11
Edcculus
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,539
Liked 48 Times on 45 Posts


Thats my delimma too. A friend who is a full time brewer and went to Seibel says you should always pitch at high krausen. I understand why, but am loth to dumping in that much volume of what is more than likely crappy tasting oxidized beer. Maybe its a smaller ratio on a commercial level?



 
Reply With Quote
Old 02-26-2010, 07:37 PM   #12
rcrabb22
HBT_LIFETIMESUPPORTER.png
 
rcrabb22's Avatar
Recipes 
 
Jun 2008
Illinois
Posts: 713
Liked 23 Times on 16 Posts


Many people will pitch the entire starter volume. I usually make 2L starters which is equivalent to .53 gal or 10% of my fermenter volume. Even if I could be convinced it wouldn't affect the flavor of the end product it adds enough liquid volume to impact headspace for krasuen.



 
Reply With Quote
Old 02-26-2010, 07:50 PM   #13
JayInJersey
HBT_LIFETIMESUPPORTER.png
 
JayInJersey's Avatar
Recipes 
 
May 2009
New Jersey
Posts: 585
Liked 1 Times on 1 Posts


I only do 1200mL starters (perfect size for my stirplate and flask) but I decant on lighter beers and just dump it with my darks.
__________________
Hazard Brewing

 
Reply With Quote
Old 02-26-2010, 08:09 PM   #14
ajwillys
Recipes 
 
May 2008
Holly Springs, NC
Posts: 1,285
Liked 26 Times on 24 Posts


Quote:
Originally Posted by nvrlonf View Post
refridge overnight. decant & drink. pitch.
Whoa there, hold up! You drink it?!?!

 
Reply With Quote
Old 02-26-2010, 08:15 PM   #15
Belmont
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Feb 2009
Spring, TX
Posts: 246
Liked 1 Times on 1 Posts


I heard Jamil Z and John Palmer talking about this on Brew Strong. They were saying that you should decant on larger volume starters but that pitching at high krausen is ideal. I emailed Jamil because they never mentioned what volume "large" was. He said that he wouldn't put any more than a 1L starter in a 5g batch of wort. That's not a lot of wiggle room for pitching at high krasen really. One thing I did hear either from them or another source was that they would use the larger starter to grow the yeast. Then decant. And then put a smaller starter on top of it to time it so that it would be at high krausen again when they were ready to pitch. Now I do wonder if that second feeding wouldn't just stress the yeast like too small of a starter would. All of that said, I've just started decanting all of my starters above 1L. In fact I use a dry yeast when the beer isn't big enough to need a starter and I can get the yeast profile I want from the dry options.

 
Reply With Quote
Old 02-26-2010, 08:16 PM   #16
ajwillys
Recipes 
 
May 2008
Holly Springs, NC
Posts: 1,285
Liked 26 Times on 24 Posts


Quote:
Originally Posted by nvrlonf View Post
it's a fine way to evaluate the yeast performance without losing precious beer.
How? I don't get it. Just to see if it fermented out completely? Or for potential flavors from the yeast? What does it taste like?

 
Reply With Quote
Old 02-26-2010, 08:25 PM   #17
EvilGnome6
Recipes 
 
May 2009
Scottsdale, AZ
Posts: 663
Liked 10 Times on 10 Posts


Quote:
Originally Posted by ajwillys View Post
Whoa there, hold up! You drink it?!?!
I usually take a few swigs from the decanted beer from my starters. It gives me an early clue if there's anything horribly wrong.

But more than that, it's incredibly educational to see what flavors the yeast contributes when it's not competing with all the specialty grains and hops.

Nottingham is surprisingly fruity from a starter held around 75F. Wyeast 3711 has a lot of spice but finishes very clean and dry. Wyeast 3787 is pungent and complex. Well, you get the idea. I've learned more about the flavor contributions of different yeast by sampling the starter beers than I have from the batches of beer I brew with them.

 
Reply With Quote
Old 02-26-2010, 08:36 PM   #18
EvilGnome6
Recipes 
 
May 2009
Scottsdale, AZ
Posts: 663
Liked 10 Times on 10 Posts


Quote:
Originally Posted by ajwillys View Post
Or for potential flavors from the yeast? What does it taste like?
It takes like whatever flavors the yeast contributes. There's no bitterness, no roastiness, no malt character. Just the yeast. Sometimes it's remarkably tasty, sometimes not so much but it's always very revealing.

 
Reply With Quote
Old 02-26-2010, 08:59 PM   #19
ajwillys
Recipes 
 
May 2008
Holly Springs, NC
Posts: 1,285
Liked 26 Times on 24 Posts


Hmm, interesting. I never thought of it that way. Perhaps I'll take a swig next time.

 
Reply With Quote
Old 02-27-2010, 01:16 AM   #20
chefchris
Recipes 
 
Jul 2008
Gainesville, Florida
Posts: 1,711
Liked 21 Times on 21 Posts


Quote:
Originally Posted by ajwillys View Post
Hmm, interesting. I never thought of it that way. Perhaps I'll take a swig next time.
you'd be surprised. I'm always making my girlfriend taste beers without telling her what it is first. Decanted the last starter I made and took a sip. It was really good. Took the glass into the next room. She said it was good, a little too malty. No ****. No hops!

I love making real wort starters. You can actually taste what you're beers gonna be like in 2-3 weeks.


__________________
staygoldBREWING

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When to decant starter? illinibrew04 Fermentation & Yeast 2 12-01-2009 04:06 PM
Infected, to dump or not to dump??? skeeordye11 General Beer Discussion 14 07-17-2009 04:06 PM
Starter: To Decant or not to Decant... Pelikan General Techniques 6 12-22-2008 02:35 PM
Best way to decant a starter maltMonkey General Techniques 10 03-12-2008 04:18 PM
Decant or not-to-decant pa-in-utah General Techniques 6 05-04-2007 05:44 PM


Forum Jump