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Old 03-24-2010, 12:16 AM   #1
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This morning was the first time I made a starter using a stir plate. I made it this morning at 9 and made a batch of beer while it sat on the stir plate. Now the wort is sitting in the fermentor in my kitchen while the starter continues to make more yeast cells. Should I wait until morning to pitch the starter or should I pitch it now? The OG is 1.064. I'm a little concerned that letting the wort sit overnight, may result in an infection.



 
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Old 03-24-2010, 12:24 AM   #2
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I've let worts sit overnight before with no problem. As long as everything is sanitary and sealed, you will minimize the number of foreign yeast/bacteria that fall into the wort. Yes some will fall in and start metabolizing but really it will be a very, very small amount and when you pitch your already active yeast it will take over the entire beer in no time. My advice is to let it sit and pitch tomorrow.


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Old 03-24-2010, 12:24 AM   #3
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Pitch it now.
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Old 03-24-2010, 12:25 AM   #4
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Quote:
Originally Posted by snail View Post
This morning was the first time I made a starter using a stir plate. I made it this morning at 9 and made a batch of beer while it sat on the stir plate. Now the wort is sitting in the fermentor in my kitchen while the starter continues to make more yeast cells. Should I wait until morning to pitch the starter or should I pitch it now? The OG is 1.064. I'm a little concerned that letting the wort sit overnight, may result in an infection.
You want to either pitch at hi krausen or at the end of the yeast cycle, with high Krausen about 18 - 24 hours after you start the starter (sometimes a little more or less)m. That being said, throw in late tonight.
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Old 03-24-2010, 12:25 AM   #5
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There is ZERO benefit to waiting any longer. There is some minor risk.
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Old 03-24-2010, 12:26 AM   #6
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You can pitch at the starter's high krausen. I just did that this weekend and six hours later the yeast were having a party in the fermenter. I think if you don't pitch at high krausen and the yeast are going dormant, it's better to wait a couple of days with the yeast in the fridge to flocculate out and finish storing up whatever it is they store up when they start going dormant.

 
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Old 03-24-2010, 12:28 AM   #7
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For god's sake, pitch it now.

Yes, the starter should have been done earlier, but it wasn't. Once the beer is in the carboy, you need to put the yeast in there. Period.
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Old 03-24-2010, 12:34 AM   #8
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Quote:
Originally Posted by mightynintendo View Post
I've let worts sit overnight before with no problem. As long as everything is sanitary and sealed, you will minimize the number of foreign yeast/bacteria that fall into the wort. Yes some will fall in and start metabolizing but really it will be a very, very small amount and when you pitch your already active yeast it will take over the entire beer in no time. My advice is to let it sit and pitch tomorrow.


Remember, your wort is not sterile and will contain wild yeast and bacteria. So pitching large amounts of yeast now so the yeast gets the upper hand is necessary. You want the yeast to ferment the wort not the bacteria.

 
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Old 03-24-2010, 12:34 AM   #9
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For god's sake, pitch it now.

Yes, the starter should have been done earlier, but it wasn't. Once the beer is in the carboy, you need to put the yeast in there. Period.
You don't NEED to, but it certainly cuts down on the risk of infection. I let lagers sit all the time overnight at 50 degF before pitching the yeast (I know it's cooler than what his wort is at). In fact I risk even more infection by siphoning the beer off (most of) the break material the next day before pitching the yeast (again only for lagers). I'm not even that much of a sanitation freak either and I've NEVER had an infected beer.
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Old 03-24-2010, 01:21 AM   #10
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I'm in the wait till morning camp. You will be introducing billions of cells, more than enough to overwhelm any single cell that might have bred overnite.


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