How do I pitch the yeast starter?

[Pixalated]

I am planning to make a yeast starter for my second brew, a Tripel. Once I've made it, do I dump the whole thing into my wort?

Thanks!

 

[TheWeeb]

I posted a similar question a week ago: https://www.homebrewtalk.com/f163/pitch-starter-high-krausen-cold-crash-decant-219890/
Based on the response, yes, if you can time it to pitch the starter at high krausen. Good luck!

 

[Pixalated]

I don't know how I'd be able to time something like this though. I would like to brew on Sunday, but I may not have all the ingredients in time to make the starter. Maybe if I get everything on Thursday, I'll try making a starter then.

 

[FishH2o]

I am planning to make a yeast starter for my second brew, a Tripel. Once I've made it, do I dump the whole thing into my wort?

Thanks!

What i do is make the starter and let it stir on a stir plate for 24 - 36 hours. After that I put it in the fridge and let it settle out for a day or so. On brew day I set it out and let it warm as I am brewing. While the boil is going on it decant the old beer off the yeast and let it warm some more. When I have the boil done I cool the wort to 70 ASAP. I take about 2 cups of wort out of the kettle and put it in my flask and put it back on the stir plate. I let this stir for about 30 minutes while my carboy is in the fermenting chamber cooling to 60 - 79. Then I take this and pitch it in then carboy.

With this is method I see fermentation activity within 3 - 6 hours. I dont know if this is the preferred method but its been working for me so far.


Cheers
FishH2o

 

[shushikiary]

I do similar to FishH20 except that I dont take the wort out of the kettle after chilling and place on a stir place.

I use a plate chiller and can get my wort down to 60 from boil in about 5 minutes (5 gallon batch). Once the wort is chilled I simply pitch the decanted starter. Note that I leave a little bit of beer in the starter (just enough to swirl up the yeast) so I can pitch it.

I get the same results, very low lag time and good attenuation.

 

[Pixalated]

And by decant do you mean dumping the liquid that's on top of my starter?

 

[shushikiary]

Yes, you dump the liquid off the top while trying to pick up no yeast the best you can and only try to pour once. If you have to tip back and then forward again you will pick up more yeast, so gently and slowly try to dump the good majority of the wort off the top of the yeast cake in the start using a single dump. Just remember to leave enough behind that you can swirl up the yeast and pitch it, but not too much.

 

[sjbeerman]

When I decant, I usually leave about 1 L behind and pitch that directly in the wort.