Starter and stir plate

[radio2]

I just made my first starter last night from some yeast I saved from my last batch. It's 1000ml and I have had it on a stir plate for 24 hrs and it's going good with a nice big head on it. My question is I plan on using it until Thursday or Friday so do I leave it on the stir plate or can I take it off now and just let sit at room temp.

 

[Ski12568]

I've seen some people leave it on the stir plate for up to 48hrs. I cold crashed mine so I could decant, and then brought it out of the fridge a few hours before I planned on using it.

 

[CJ-3]

If you don't need to step it up at all, you can leave it on the stir plate until the mini krausen falls, then put it in the fridge to cold crash. Like Ski12568 said, it makes it easier to decant later.

 

[radio2]

So I took it off the stir plate and will wait for the krausen to fall and then in the fridge. Is that right as I want to decant

 

[beardown2489]

Don't use your stir plate for more than 24 hours. If you've done the portions correctly 18-24 hours is all you need.

At least that what Greg Doss of WYeast says.

http://youtu.be/ng0Ib7n4DIA

 

[WoodlandBrew]

This calculator will give you an idea of what is happening over time:

http://www.woodlandbrew.com/2015/02/starter-calculator.html

Essentially, if you do cold crash you want to make sure you are doing it when the glycogen level is high. This occurs at about the 90-95% complete mark.