do i need to decant a 2L yeast starter? - Home Brew Forums
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Old 08-04-2012, 11:59 PM   #1
Pwschlon
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Aug 2012
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I'm planning on brewing a belgian triple tomorrow. I made a 2L yeast starter with 2 packs of wyeast 3787 trappist hg at 3pm today. I'm keeping it in my basement (about 75 degrees) and shaking it regularly. It is foaming like crazy when shaken, and putting out very strong sulfer, rotten egg like smell, after only a few hours.

I want to start brewing sometime after 2pm tomorrow, making the velvet rooster extract kit from northern brewer. Is 2 liters too big a starter to pitch the whole thing? Should I try to refrigerate and decant? Not sure I'll have enough time.



 
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Old 08-05-2012, 12:53 AM   #2
duboman
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You won't have enough time so just pitch the whole thing and all will be good


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Old 08-05-2012, 01:34 AM   #3
Pwschlon
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Aug 2012
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Thanks. Also, is that sulfer smell normal with this yeast? I believe I read on here that it is.

 
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Old 08-05-2012, 10:51 PM   #4
Denny
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I alwyas decant. My experience is that my beer turns out better that way. If my yeast wasn't ready to decant I'd put off brewing until it was.
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Old 08-05-2012, 11:59 PM   #5
mburnett274
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Throw it all in there

 
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Old 08-06-2012, 12:09 AM   #6
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Get/make a stirplate for the next time you make a starter. Then plan up to 24 hours for the starter to complete then 24 hours to cold crash (in the fridge) so you can decant and just pitch a yeast slurry. Ever since I got a stirplate I've used that method with great results. I only want yeast going into my batch, not 2-3L of spent starter (from DME) going in.
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Old 08-07-2012, 10:47 AM   #7
diS
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I regularly cold crash and decant starter before pitching, especially if starter if larger than 5% of batch. One advantage of this method is that yeast can build up glycogen reserves before pitching.
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Old 08-07-2012, 12:00 PM   #8
greatschmaltez
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Quote:
Originally Posted by Pwschlon
Thanks. Also, is that sulfer smell normal with this yeast? I believe I read on here that it is.
That's normal for that yeast, it will go away after a few weeks (you'll smell it in your primary too... Don't freak). After about 4-6 weeks or so, all will be good.

 
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Old 08-07-2012, 03:55 PM   #9
Pwschlon
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Aug 2012
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Thanks for all the good info, everyone. I have another stupid question. This thing is fermenting like a beast. I have my blow off tube in a half full 5 gallon bucket. The primary is throwing off so many bubbbles that it's dirtying up the water bucket quickly.

I've already changed the water once, but do I need to keep doing this? I'm thinking no, but am not sure

 
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Old 08-07-2012, 04:20 PM   #10
greatschmaltez
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Nah, your fine... Just make sure you don't get a mess on the floor or your old lady might get a little upset.

Change the water out or use and airlock once the fermentation simmers down in a couple weeks.



 
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