I usually start my starter the morning of brew day. I used to start them 24-36 hours prior, but after reading and listening to the highly respected Jamil talk about yeast, its importance, and how he makes starters, I have just started making them the morning of of brew day.
It really has made a huge difference in fermentation. I have had some beers start fermenting in less than 2 hours with rigorous fermentation in less than 6.
I forgot to get DME or I ran out or whatever bone-head move i made left me with out DME for a starter. [That wont happen again]
So, I can of course just pitch the White Labs vial or I was thinking as I am lautering/sparging I can draw off 1000-1500mL of wort, cool it quick, pitch my yeast in there and give it 1-2 hours head start and then pitch that into my fermentor once the wort is cooled. That should give the yeast about 90 minutes or so to start?
What would you do?
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