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BeerBrods22

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After I have made my starter, fermented it out, crashed it, then recanted it... What do I do next to get ready to pitch it onto fresh wort?

I am assuming it would make sense to warm it back up to wort pitching temp... I was just thinking of ltting it sit out until it was room temp (about 65-70*?

What do you think?
Thanks!
 

MalFet

/bɪər nɜrd/
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The research isn't fully conclusive on this.

Convention would say to have the yeast and the wort be roughly the same temperatures, and with the small volume you are taking about shouldn't take long for the stuff from the fridge to warm up.

There is some speculation (see this thread for some of it) that pitching relatively colder yeast into relatively warmer wort might actually be helpful. I have been doing that lately, and have been happy with results.

I believe that everyone would say pitching relatively warmer yeast into relatively colder wort is a bad idea.
 
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BeerBrods22

BeerBrods22

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Yep, I pitched a cool starter on a warm(er) wort... It is going GANGBUSTERS!
I had to add a blow-off tube because it overshot the air-lock
 

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