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Old 10-01-2012, 12:56 AM   #1
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Default Yeast starter.. To decant, or not to decant?

I made a 2 liter starter, so I'm thinking that I should decant. However, I'm mAking a Belgian beer and was thinking I could just up the other ingredients. I made it on Friday night EST.. If I cold crash, when should I do it? If not, do u guys think it will hurt the final product if I don't decant?

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Old 10-01-2012, 01:05 AM   #2
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Decanting is easy, just put it in the fridge overnight. I always decant starters, fwiw, I don't want the 'beer' from the starter in my real beer.


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Old 10-01-2012, 01:08 AM   #3
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Add more ingredients to the Belgian beer? If you increase the fermentables, just make sure you have enough yeast to cover the increased OG. I'd use mrmalty.com or yeastcalc.com to calculate the starter volume.

Regarding your decanting question, if you were to decant, it's best to cold crash for a day or two, and then carefully decant most of the liquid. There are different opnions on decanting, some don't want the plain tasting, possibly oxidized starter wort going into their finished beer. Others don't feel like it makes a big deal and don't want to waste any of the yeast that's in suspension. Personally, I decant.
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Old 10-01-2012, 01:12 AM   #4
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Like @papper said, decanting the starter is usually easy if you have are using a moderately floculant yeast. Overnight in the fridge causes the yeast to settle out. The morning of your brew day you can pull it out of the fridge to warm up. When it is time to pitch, carefully decant the yeast and swirl it up before pitching into the wort.
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Old 10-01-2012, 01:16 AM   #5
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Quote:
Originally Posted by OlieNH View Post
Like @papper said, decanting the starter is usually easy if you have are using a moderately floculant yeast. Overnight in the fridge causes the yeast to settle out. The morning of your brew day you can pull it out of the fridge to warm up. When it is time to pitch, carefully decant the yeast and swirl it up before pitching into the wort.
Or even easier, decant while cold then warm up. Takes less time to warm.
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Old 10-01-2012, 01:17 AM   #6
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Quote:
Originally Posted by OlieNH
Like @papper said, decanting the starter is usually easy if you have are using a moderately floculant yeast. Overnight in the fridge causes the yeast to settle out. The morning of your brew day you can pull it out of the fridge to warm up. When it is time to pitch, carefully decant the yeast and swirl it up before pitching into the wort.
Assuming I cold crash, wouldn't it be better to dump out the liquid while it is still cold? Wouldn't the yeast start to wake up as the temp increases and therefore lose yeast when I dump the liquid?
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Old 10-01-2012, 01:18 AM   #7
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Assuming I cold crash, wouldn't it be better to dump out the liquid while it is still cold? Wouldn't the yeast start to wake up as the temp increases and therefore lose yeast when I dump the liquid?
Yes, maybe a little. I decant while still cold, all but a tiny bit of beer on top. When it's time to pitch, I swirl and pour.
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Old 10-01-2012, 01:48 AM   #8
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And that is the plan for now. Chill, decant, then swirl and pour. Now, is there a cut off time? Like I said, I made the starter on Friday night, so when should I put it in the fridge? Once in the fridge, how long before I take it out?
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Old 10-01-2012, 01:55 AM   #9
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Quote:
Originally Posted by superfknmario View Post
And that is the plan for now. Chill, decant, then swirl and pour. Now, is there a cut off time? Like I said, I made the starter on Friday night, so when should I put it in the fridge? Once in the fridge, how long before I take it out?
I use a stir plate, so I normally put it in the fridge after ~18-24 hours. Without I might let it go 24-36 hours. Put in the fridge at least overnight. It can go a week or two in the fridge with minimal loss in viability. I like to do mine a week ahead of time so I know I have my yeast ready to go.
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Old 10-01-2012, 01:57 AM   #10
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I still see A LOT of activity in my starter.. Given that I started on Friday, should I wait to see no activity or should I pop it in the fridge regardless?


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