I just want to clear things up for myself here. I have read conflicting info on when to pitch a starter. I made up a starter yesterday consisting of 2.5 quarts of water, 8 oz Dme and a wyeast 1214 activator.
I added the yeast yesterday at 2pm and have been shaking every half hour or so. I was just going to wait a couple more hours, and put it in the fridge for a couple hours to decant, and let it warm back to room temp while I am brewing. But now i see that after i shake it, within about 15 minutes i get a half inch yeast layer at the bottom, which would indicate that the yeast have finished using the available sugars if i understand correctly.
So, should I let it go a bit longer, or pop it in the fridge right now because the yeast are done with their work?
Primary: Apfelwein x2, RyePA
"I have striven not to laugh at human actions, not to weep at them, nor to hate them, but to understand them."