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Old 04-29-2014, 08:25 PM   #1
zodiak3000
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brewing on sunday. i typically make a starter 18-24 hours before and pitch at high krausen. i will not have time to make a starter saturday night this week. i do not use a stir plate, just intermittent shaking/swirling. what would be the best option or advice?

a. make starter friday night, pitch the whole thing sunday afternoon.
b. make starter friday night, put in fridge saturday night, decant and pitch sunday afternoon.

 
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Old 04-29-2014, 08:28 PM   #2
LLBeanJ
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Refrigerate and decant is what I would do.

 
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Old 04-29-2014, 08:28 PM   #3
NedStackey
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What is the OG of the beer you're making?

 
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Old 04-29-2014, 08:58 PM   #4
zodiak3000
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Quote:
Originally Posted by nedstackey View Post
what is the og of the beer you're making?
1.067

 
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Old 04-29-2014, 09:56 PM   #5
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Quote:
Originally Posted by llbeanj View Post
refrigerate and decant is what i would do.
+1
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Old 04-29-2014, 10:10 PM   #6
petrolSpice
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Option b.

With intermittent shaking I usually let the starter go for 48-72 hours before cold crashing. Seems like there is still a lot of activity after 24 hours, at least in the starters I've made.

 
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Old 04-29-2014, 11:37 PM   #7
Queequeg
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Option B

I always fridge before pitching

 
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Old 04-29-2014, 11:40 PM   #8
rodwha
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I've always pitched the whole thing, and have often given it 24-36 hours.

Is it possible to make the starter Saturday morning?

You could also add a little more fermentables to keep it peaking, and start it a little smaller.
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Old 04-29-2014, 11:48 PM   #9
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I recently invested in a stir plate. Adding 0.2 g yeast nutrient 5 minutes before the end of the boil and pitch it all after roughly 24 hours. The results have been amazing.
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Old 04-30-2014, 12:55 AM   #10
zodiak3000
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my concern is if i crash it at 24 hours it might lose some of the viability being at potential high krausen. would it be better to make it thurs night then crash saturday night (48 hours)? what is a good time line for starters before crashing? sorry, ive always pitched the whole at 18-24 hours.

 
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