Pitching problem

[J_Thadeus_Toad]

ok so here is the situation.

I was planning on brewing a Belgian triple, but the place I went to did not have the trappest yeast I needed, the did have a Belgian wit so I am doing a culture. I started the culture yesterday in the early afternoon. I know the culture needs 2-3 days before its ready. I would like to just wait and brew when the culture is ready but there is a good chance I will have to work late the next few days and wont have time to brew.

1. Can I brew today and pitch tomorrow when I get home from work. ( i know doing this I will need to be extremely careful and clean as not to get an infection)
2. Or should I brew today and pitch some of the yeast just to get things started then pitch the rest when I get home from work in the next day or so.

thanks

 

[biestie]

I would not pitch a today, and the rest tomorrow.

There's nothing wrong with brewing today and pitching tomorrow.

But what I would do is brew today and pitch it all today. According to one of the microbiologists at wyeast, by the 18-34 hour point your yeast is pretty much ripped through the starter and there's not a lot gained after that. It's on northern brewer's YouTube page.

 

[scoundrel]

I agree with pitching it all and pitching it all today. I usually make all of my ale starters 24 hours in advance. The whole point of a starter to build up enough yeast so they're not stressed during the growth phase. If you pitched half today, those yeast would be working extra hard until you send in reinforcements the next day.