BrewAlchemy
Well-Known Member
Ok, so i have recently purchased the erlenmeyer flasks and stir plate to start making yeast starters. I just am a little confused on the end stages. From what i understand it seems that once the starter is done they recommend to cool it down in a refridgerator so you can seperate the yeast and wort to make it easier to decant the wort. Once you decant the wort, leave starter at room temperature to warm it back up so its not shocked when pitched into your batch. I was just confused cause it seemed to me alot of temperature fluctuations in or to prep to yeast. Wont these jumps in temp range affect the yeast overall flavor contributions and viability? Do most people when their starter is done just dump the entire starter into the batch and not worry about the small quanitity if wort in the starter? I have heard both techniques, can i get some feedback.