gregkeller
Well-Known Member
So a quick question. I am brewing tomorrow afternoon, janets brown, and i made my starter yesterday, about 48 hours ahead of anticipated pitch time. I couldn't make it earlier because my only 2L flask was on the stirplate with another starter for a batch i brewed yesterday. So I have two options as I see it, and I'm not sure which on is best.
1. Leave starter on the stir plate until pitch time tomorrow and pitch the entire 2 liter starter into my fermenter. I don't think I want to do this because, well, who knows what that 2 liters of beer will do to my 5 gallon recipe. I do want to do this because i figure it will get me maximum yeast cells.
2. Leave on the stir plate until tonight (~10pm or so), then throw into the fridge for ~15 hours to let most of the yeast floc out, then decant most of the beer off the top and pitch a concentrated slurry. I want to do this because it will put the least amount crumby beer into my batch, and I don't want to do this because I'm worried that a. i will be preventing myself from getting the full amount of yeast out of the starter. If this wasn't a big beer, I wouldn't be as worried, but planned OG is 1.068. b. I'm also worried that most of the yeast won't floc out after 15 hours, and i'll pour off lots of yeast. I'm using wlp001.
right now my gut says to throw it in the fridge tonight, let what can floc out and pitch that. I am thinking that even if the yeast is stressed a little i won't get tons of weird esters from it reproducing much, being that it's a neutral yeast. I guess i could also let the wort sit for an extra 12-15 hours and pitch the yeast the next morning, but I worry about contamination getting a hold.
Any and all ideas are greatly appreciated.
1. Leave starter on the stir plate until pitch time tomorrow and pitch the entire 2 liter starter into my fermenter. I don't think I want to do this because, well, who knows what that 2 liters of beer will do to my 5 gallon recipe. I do want to do this because i figure it will get me maximum yeast cells.
2. Leave on the stir plate until tonight (~10pm or so), then throw into the fridge for ~15 hours to let most of the yeast floc out, then decant most of the beer off the top and pitch a concentrated slurry. I want to do this because it will put the least amount crumby beer into my batch, and I don't want to do this because I'm worried that a. i will be preventing myself from getting the full amount of yeast out of the starter. If this wasn't a big beer, I wouldn't be as worried, but planned OG is 1.068. b. I'm also worried that most of the yeast won't floc out after 15 hours, and i'll pour off lots of yeast. I'm using wlp001.
right now my gut says to throw it in the fridge tonight, let what can floc out and pitch that. I am thinking that even if the yeast is stressed a little i won't get tons of weird esters from it reproducing much, being that it's a neutral yeast. I guess i could also let the wort sit for an extra 12-15 hours and pitch the yeast the next morning, but I worry about contamination getting a hold.
Any and all ideas are greatly appreciated.