How long to crash a starter

[mikecshultz]

I have a starter that I don't think will be ready until tomorrow morning, but I would like to brew tomorrow night. If I crash it for 12 hours will that be long enough to decant off the spent wort? Should I put it in the freezer at the start or end of the crash for a bit? Would love any help you can give me. Thanks all.

 

[norsk]

I usually don't chill and decant my starters, but the few times I do it only takes a short while in the fridge for the separation to take place, decant, then bring the yeast back up to pitching temperature... Good luck..

 

[MalFet]

Hmm...12 hours is a bit short. 24 hours is more typical, and 48 is better. A high floccing yeast might be fine, but otherwise you run the risk of selectively harvesting the low attenuators.

If it were me, I'd stick the thing in the fridge now. Better to cut short the starter ferment than the starter crash.

 

[scottconnor]

You could also brew tomorrow, and pitch a day later. I do this sometimes when I can't get to the LHBS before brew day to get my yeast. I make my starter on brew day, cold crash a day later and pitch the yeast the day after that. Yes, I may be prone to infections between brew day and pitch day, but I've never had a problem. Keep an airlock on the carboy at all times.