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Old 02-20-2012, 05:59 PM   #1
novaau
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May 2011
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...due to boilovers when preparing wort. Would the best way to add be:

a)slow down plate, let yeast settle, fridge overnight, decant, add more cooled wort, spin, pitch;

b)add more wort without decanting/chilling;

OR

c) something else

Other details: started spinning about 18 hours ago, smacked pack of Belgian Ardennes previous day (swelled up quickly, within 8 hours, it was at max swelling).

Any feedback/criticisms appreciated-thanks in advance!

 
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Old 02-20-2012, 06:00 PM   #2
novaau
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Picture of starter from this morning:

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Old 02-20-2012, 08:38 PM   #3
novaau
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Please, any help?! I don't want to screw this up before I get 'started.'

 
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Old 02-20-2012, 08:41 PM   #4
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Well, looks like you don't have a whole lot of room in the flask. So, depending on how much wort you want to add, you may need to chill and decant. Other than that, adding some more wort without decanting is fine.
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Old 02-20-2012, 08:48 PM   #5
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I think that A or B would both work. If given enough time, I would go with A. At 18 hrs the yeast may have already completed its growth phase(usually complete within 24-36 hrs), which is when I like to chill the starter, and then decant. Your second starter addition would probably not need to be very big, so you could pitch that directly into your batch's wort and have a very short lag time. But if you choose B you'll be perfectly fine.

 
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Old 02-20-2012, 08:50 PM   #6
novaau
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Thanks. I also have a 1L flask and Fermcap, so I figured I can add to get a little over the 2 L mark. Would fridge/decanting help with my cell count, as opposed to just adding more wort without?

 
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Old 02-20-2012, 08:52 PM   #7
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Quote:
Originally Posted by novaau View Post
Would fridge/decanting help with my cell count, as opposed to just adding more wort without?
Not really, no.
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Old 02-20-2012, 09:02 PM   #8
novaau
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Time isn't much of an issue- I'd rather ensure more yeast (short of buying a bigger flask, at least for this batch), than severely underpitching. Another related question would be if I decide to go the fridge/decant route, do I need to add some sanitized foil on top, or will I be OK with just the foam stopper?

 
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Old 02-20-2012, 09:46 PM   #9
mjohnson
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I think foam stopper is probably fine. I've done starters for my last couple brews. I've done the fridge, decant, add fresh boiled cooled wort. I started with a 5 month old smack pack and did that 3 times - had a nice pitch. Looked healthy.

I do think I've read that there are diminished results since you are limited by the volume of the starter.

One thing, after chilling the starter to get the yeasties to floc, do let it warm up to room temp before adding the new wort. I've read its best not to shock the yeast with large temp fluctuations.

Don't forget to RDWHAHB. They're just yeast. Even by making a single step starter, you've done a good thing. Don't let perfect be the enemy of good. cheers!

 
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Old 02-20-2012, 09:50 PM   #10
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A foam stopper will work just as well. I have one, but quit using it because I got too lazy to clean and sanitize it. With the foil I just wipe it down on one side with a rubbing alcohol wipe. And when I'm done with it I just throw it away.

 
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