Yeast Starter Temperature

[Michael311]

I'm now making staters after doing a few batches with dry yeast or pitching two vials of liquid yeast at a time. I currently have a 1600 ml starter on a stir plate and I'm wondering about temperature. Is it as important as when I'm fermenting my actual beer? Could off-flavors transfer into from the starter into the beer? I've heard if some of the starter "beer" makes it into the batch after decanting, it won't affect the beer. Same thing if off-flavors from esters or whatever of a starter that fermented too warm? Anybody rig up their stir plate in a chest freezer?


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[duboman]

Room temp is perfectly fine for making starters, no temp control needed, make your life easier, not harder


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[Michael311]

Room temp is perfectly fine for making starters, no temp control needed, make your life easier, not harder


Sent from the Commune

I'm all for easier. Thanks.


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[flars]

Some stir plates, like mine, warm the starter wort well above the ambient temperature if a glass container is being used. I taped a piece of styrofoam cut from a plate to insulate the glass from transferred heat.

 

[Michael311]

Does yours look something like this?


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[flars]

This is what I'm using.
https://www.homebrewtalk.com/photo/albums/new-yeast-starter-container-8062.html