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Old 09-20-2012, 09:04 PM   #1
Zeppman
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Jul 2010
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hey all,


Typically how long should a starter sit in the fridge to get all the yeast to floc to the bottom? Is 14 hours enough time?

Thanks.



 
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Old 09-20-2012, 09:24 PM   #2
Ben58
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I find 24 hours works well.



 
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Old 09-20-2012, 09:26 PM   #3
duboman
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24-36 hours is a good estimate, it depends upon the yeast, some are slower to drop than others
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Old 09-20-2012, 09:47 PM   #4
Zeppman
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wyeast 1332 in a kbs clone (I know, yeast isn't ideal, but its what I had.) Better to pitch the whole thing (1.2L) into 6gal of 1.09is OG, or crash for about 14 hrs? Its in the fridge now... I have about 5 hours until I need to pitch.

(fyi, small starter size because i used yeast slurry on a stir plate)

 
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Old 09-20-2012, 10:43 PM   #5
normzone
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If the goal of matching your wort temperature to your fermentation temperature to your yeast temperature, doesn't the yeast have to endure some shock somewhere along the line? Figure it starts at room temp, gets crashed to something a lot colder and then gets raised again. I know it can take it but how do you minimize the trauma?



 
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