Grandpasbrewery
Active Member
- Joined
- Jun 17, 2013
- Messages
- 27
- Reaction score
- 2
I was wondering if there was such a thing as too big of a starter?
I use beersmith which, like most probably already know, tells me what sort of yeast population I need to pitch for a specific brew. If I need, say 350bil cells for a specific brew, is there any harm to pitching more or less that suggested?
Say I pitch 450-500bil instead of 350 or 200-250, what sort of issues could I run into. I know under pitching can lead to a stuck fermentation but what what sort of numbers/percentages over/under will start to cause off flavors or other problems.
I only ask because I was going to brew this past Saturday, but something came up and no dice. So I have this beautiful 2L starter that is sitting in my fridge and I am trying to figure out what to do with it.
Decant, jar and save?
Decant, wash, jar and save?
Either of above and pitch into a small 0.5L starter for a few hours just to get the yeasties awake and going again?
Repitch to another full 2L starter and double the population again?
Leave as is and just warm to room temp before pitching when I get around to brewing?
It's been sitting in the starter wort, in the flask in the fridge since Saturday...
I use beersmith which, like most probably already know, tells me what sort of yeast population I need to pitch for a specific brew. If I need, say 350bil cells for a specific brew, is there any harm to pitching more or less that suggested?
Say I pitch 450-500bil instead of 350 or 200-250, what sort of issues could I run into. I know under pitching can lead to a stuck fermentation but what what sort of numbers/percentages over/under will start to cause off flavors or other problems.
I only ask because I was going to brew this past Saturday, but something came up and no dice. So I have this beautiful 2L starter that is sitting in my fridge and I am trying to figure out what to do with it.
Decant, jar and save?
Decant, wash, jar and save?
Either of above and pitch into a small 0.5L starter for a few hours just to get the yeasties awake and going again?
Repitch to another full 2L starter and double the population again?
Leave as is and just warm to room temp before pitching when I get around to brewing?
It's been sitting in the starter wort, in the flask in the fridge since Saturday...