If I make a two liter starter for a 1.066
OG beer on Wednesday pm will it ferment out by Friday pm so I can then chill it till Saturday afternoon when I pitch? 1056 yeast. Thanks in advance.
If you're going to decant the starter, then your timing sounds fine. However, I believe conventional wisdom at this point is to pitch at high krausen (the entire starter) for a healthier and faster start. Jamil talks about this on BN on his fermentation episode.
In my experience, this is incorrect. I decant and pitch and always have fermentation start within 3-6 hours, followed by healthy a fermentation.
Still working on my starter methods so I have a question or 2 to add on to this. I just recently bought a 2L flask. I have a stir plate and an oxygenation setup as well.
Question 1- If I oxygenate the starter and put it on the stir plate, does this accelerate the time table at all? (i.e., should I plan on making the starter Thursday and cold crashing Friday for a Saturday brewday?)
Question 2 - Big starters are still a bit intimidating. I like the idea of cold crashing then decanting to get rid of the unnecessary wort (even at the expense of some yeast cells). However, what about stepping up? Would you pitch a vial into a 2L starter medium and just let them grow from there? Or would you step up? 750 ml or a liter first. Then onto the 2L?
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