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Old 01-30-2013, 10:39 PM   #1
tj218
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Apr 2012
Concord, MA
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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
ajf
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Oct 2005
Long Island
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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.

-a.
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