Leaving Yeast Starter out at room temperature - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Leaving Yeast Starter out at room temperature
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 05-04-2012, 04:31 AM   #1
tjashing
Recipes 
 
Apr 2012
Calgary, Alberta
Posts: 14


I've created a yeast starter (Thursday night) and plan to use it Saturday afternoon.

Do I leave the yeast starter out at room temperature until brew day? Or should I keep it at room temperature until Friday night and put it in fridge overnight?

Thanks



 
Reply With Quote
Old 05-04-2012, 04:35 AM   #2
step
Recipes 
 
Dec 2009
Hood River, Oregon
Posts: 425
Liked 18 Times on 16 Posts


Depends on the strain and the size of the starter. If this is a "slow" strain and large volume starter then you might be ok to let it rip until you pitch it into your brew. However, if this is a small volume starter it will probably be done by tomorrow afternoon and it won't do it any favors to sit around at room temp until the end of your brew.

Long story short... what is the strain? what is the size of the starter? what is it going into?



 
Reply With Quote
Old 05-04-2012, 04:37 AM   #3
Malichaidog
Recipes 
 
Aug 2011
Kingman, Az
Posts: 84
Liked 1 Times on 1 Posts


Lots of variables, but if I have time I try to cold crash and decant. If not no biggie leave it at room temp and pitch the whole thing.

 
Reply With Quote
Old 05-04-2012, 04:42 AM   #4
tjashing
Recipes 
 
Apr 2012
Calgary, Alberta
Posts: 14

1. WYeast 1084 (Irish Ale)
2. about 1.75L (no stir plate)
3. Going into 5 gal (dry stout recipe)

From what I'm hearing its ok to leave out at room temperature, but if activity has settled by tomorrow night, it's ok to put in fridge.

This brings me to another question - I've seen other people dump there whole slurry into their carboy while others decant the top slurry off. Are there advantages of doing either or?

 
Reply With Quote
Old 05-04-2012, 08:43 AM   #5
diS
Recipes 
 
Apr 2011
Croatia
Posts: 997
Liked 48 Times on 45 Posts


I usually decant top liquid if size is greater that 10% of batch size, that is almost every time. Reason is to avoid off flavors.


__________________
We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Trappist High Gravity 3787 Yeast and Low Temperature/No Starter kinkothecarp Fermentation & Yeast 9 11-29-2015 01:43 AM
Lager yeast starter and fermenting temperature questions (Oktoberfest) balickma Fermentation & Yeast 14 02-21-2015 03:44 PM
yeast starter temperature captainL Fermentation & Yeast 2 03-02-2012 12:09 AM
Yeast Starter Temperature Observation DSmith Fermentation & Yeast 2 12-16-2011 03:41 PM
Sulfur Smell from Unwashed Yeast Left at Room Temperature ultravista Fermentation & Yeast 4 04-24-2011 05:59 PM


Forum Jump