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Old 01-30-2013, 10:39 PM   #1
Apr 2012
Concord, MA
Posts: 141
Liked 18 Times on 9 Posts

This morning I did a 2L yeast starter with my harvested Wyeast 1275 (harvested 1/19) looking to brew on Friday. 1275 is a "medium-low" flocculating yeast.

My question:
Should I place in the refrigerator for 24 hours and decant the wort or will I be pouring off too much yeast? Is 24 hours enough time in the fridge with this yeast to get it to floc out?

Thanks for any and all help!

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Old 01-31-2013, 12:09 AM   #2
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ajf's Avatar
Oct 2005
Long Island
Posts: 4,646
Liked 105 Times on 99 Posts

I usually make 1L starters for a 5g batch, and pitch the whole starter.
If the starter is much bigger than 1L / 5g, then I would chill, decant, and pitch the slurry. I don't know if 24 hours is enough time in the fridge, but every time I've done it, 48 hours has worked for me.

There are only 10 types of people in this world. Those that understand binary, and those that don't.

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