Is my starter ready?

[dnelson1025]

I made this starter about 22 hours ago and am wondering if it is ready to go into a beer. Also, am I supposed to toss the whole thing into the beer or just the bottom layer? I'm using Wyeast 1272. Thanks!

 

[Mparsons327]

Pour most of the liquid off the top and just pitch the yeast slurry. Looks like its ready to pitch to me!

 

[dnelson1025]

Thanks, brewing today then!

 

[Mparsons327]

No problem! Let us know how it went!

 

[dnelson1025]

The starter worked great! My batch started fermenting within a few hours. Thanks again!

 

[Mparsons327]

No problem! What type of beer are you brewing?

 

[HerotBrewer]

I made this starter about 22 hours ago and am wondering if it is ready to go into a beer. Also, am I supposed to toss the whole thing into the beer or just the bottom layer? I'm using Wyeast 1272. Thanks!
[/IMG]

Looks like most of the white stuff on the bottom is yeast. Congrats, you've made a starter. Pour off most of the liquid (if you want to) and pitch that b*tch.

Be sure to read the sticky about washing yeast. You'll save alot of money on yeast, and since you already know how to do a starter you're not making anymore work for yourself.

 

[dnelson1025]

I was brewing a porter, but it turned out kind of watery. They're just sitting in the bottles now; I'm hoping they'll get better with a little time.

EDIT

Scratch that. I just had one again now, and it's much, much better. Thanks for the help!

 

[Petho]

Question: So the yeast is in the cake at the bottom of the vessle?
Why would you not just shake up the liquid to get the yeast into suspension and pitch the whole thing?
It seems that if you drain off the liquid, the yeast would be in a big clump at the bottom and it would be hard to get out?
I am looking to do my first starter next week and I am a bit confused.

 

[Yooper]

Question: So the yeast is in the cake at the bottom of the vessle?
Why would you not just shake up the liquid to get the yeast into suspension and pitch the whole thing?
It seems that if you drain off the liquid, the yeast would be in a big clump at the bottom and it would be hard to get out?
I am looking to do my first starter next week and I am a bit confused.

You certainly can pitch it all. The only time I don't is when I"m making a large starter. I don't want a large quantity of oxidized unhopped wort in my beer, so when I make a large starter, I make it early and when it's done stick it in my fridge. The yeast will fall to the bottom in a thick clump. After a day or two, I pour off the spent wort leaving just a tiny bit in the bottom so that I can swirl up all of the yeast with that little bit of spent wort, and pour it into my new batch of wort.

For a small starter, it's not a big deal to add the whole starter. You'd never taste that small amount of oxidized beer in a 5 gallon batch.

 

[unionrdr]

I made mine to 1 1/2C,since it's not a high gravity brew or anything. I just stirred it up,& pitched the whole thing. 6 days later,the krausen that was making the plastic fermenter creak is down to about 1/2". All systems are still green & go,Houston...