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Old 10-16-2010, 03:17 AM   #1
MickeyD
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Jul 2010
Boulder, CO
Posts: 113


I made a starter Wednesday afternoon. I shook the growler about ever 30 minutes or so to get it aerated and the yeast moving. On Thursday afternoon, I placed the growler in my fridge to allow the yeast to settle out. Its Friday night and the yeast haven't really settled much. The suspension is very murky. It is WLP 001 yeast. Should I just take the yeast out of the fridge and let it get back to room temp and pitch the whole starter? I was hoping just to pitch the yeast slurry from the starter. Its not a huge deal, just want to get another opinion.

 
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Old 10-16-2010, 03:26 AM   #2
azingsheim
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Apr 2010
Milwaukee
Posts: 119

I'd just pitch the whole thing.

 
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Old 10-16-2010, 03:29 AM   #3
MickeyD
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Jul 2010
Boulder, CO
Posts: 113

Should there be any concern over off-flavors from the starter wort?

 
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Old 10-16-2010, 01:13 PM   #4
kanzimonson
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Aug 2009
Charlottesville, VA
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Relax don't worry...

 
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Old 10-16-2010, 01:30 PM   #5
Indyking
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Aug 2010
Indy-Madison (WI)
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Quote:
Originally Posted by MickeyD View Post
Should there be any concern over off-flavors from the starter wort?
It depends. How much starter wort do you have? What type of beer are you making?

 
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Old 10-16-2010, 02:09 PM   #6
brewzombie
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Oct 2010
Vancouver, BC Canada
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Same question, but with Hefeweizen low flocculation yeast?

I have the same question. In my case, I'm brewing a Hefeweizen and my yeast is Wyeast 3068 Weihenstephan Weizen. I pitched the smack pack into 1.5 L wort (amber DME). I've refrigerated over 12 hrs. There is a bottom yeast layer, but the top beer layer is still very cloudy. I realize this is a low flocculation yeast strain so wondering if I should just pitch to whole thing. I'd prefer not to (in case off flavors), but I guess I have to if the beer layer isn't clear by pitching time (about another 12 hrs from now).

Does anyone have experience with low flocculation yeast?

 
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Old 10-16-2010, 02:16 PM   #7
SwampassJ
 
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Mar 2010
Coral Springs, FL
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My German Ale starter (low floc) I let go for about a week and by the time I stuck it into the fridge it was already clearing up. 2 days in the fridge and it looked good.
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Old 10-16-2010, 02:19 PM   #8
jwatkins56550
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Jan 2010
Charlotte, NC, Charlotte, NC
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Where is it in your fridge? Maybe its not getting cold enough.
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Old 10-16-2010, 02:24 PM   #9
brewzombie
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Oct 2010
Vancouver, BC Canada
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Is chill haze a possibility for yeast starters?

 
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Old 10-16-2010, 02:59 PM   #10
MickeyD
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Jul 2010
Boulder, CO
Posts: 113

Its about a 1.5 L starter. I am making a clone of Pliny the Elder.

 
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