android
Well-Known Member
i'm curious to get some opinions on whether or not to crash cool and decant starter wort before pitching the yeast.
how long is it taking for your starters to flocc out to an acceptable level so you can decant and pitch?
what is an acceptable level of flocculation for pitching? isn't there some benefit to letting those less flocculant yeast settle before pitching if you are decanting? seems like the yeast i've harvested has taken at least a week to fully clear. not that i mind making the starter a week ahead of time, but sometimes the urge to brew just pops up.
isn't there some benefit from pitching an active starter vs. a crash cooled and decanted one?
is there a cutoff volume where you would feel comfortable pitching the whole starter without any ill effect? is it mostly for lagers and high gravity ales that you go through the extra effort to decant?
maybe i'm over thinking this, but i've just been curious about what everyone else does.
how long is it taking for your starters to flocc out to an acceptable level so you can decant and pitch?
what is an acceptable level of flocculation for pitching? isn't there some benefit to letting those less flocculant yeast settle before pitching if you are decanting? seems like the yeast i've harvested has taken at least a week to fully clear. not that i mind making the starter a week ahead of time, but sometimes the urge to brew just pops up.
isn't there some benefit from pitching an active starter vs. a crash cooled and decanted one?
is there a cutoff volume where you would feel comfortable pitching the whole starter without any ill effect? is it mostly for lagers and high gravity ales that you go through the extra effort to decant?
maybe i'm over thinking this, but i've just been curious about what everyone else does.