State of my yeast starter

[SteveH aka shetc]

I have this yeast starter in the fridge for about 20 hours, and I am hoping to use it today. I also want to decant it before pitching. But the yeast seems to still be in suspension. It is pretty fresh WLP500 Monastery yeast. Should I wait longer before using?

 

[MapleGroveAleworks]

I have never seen yeast not drop out of suspension after 20 hours in the fridge. I have never used that yeast though. If it doesn't drop you'll have to pitch the entire thing.

 

[Rob2010SS]

I would definitely wait longer. You have minimal yeast cake on the bottom. @MapleGroveAleworks might know better but if you can put off using it for 36-48 hours, that may be your better option. I think on my Belgian that I did, I crashed it for 36 hours and MOST of it dropped it out. It wasn't crystal clear but I had a nice cake on the bottom of the flask.

 

[kh54s10]

I too see almost no yeast cake on the bottom. I too have never seen one that didn't drop a LOT better than that in 20 hours in the fridge. You cannot decant that the way it is, so you have two options. 1) chill longer. 2) pitch without decanting.

 

[SteveH aka shetc]

Gonna pitch the whole bugger and see what happens. Thanks guys!

 

[Rob2010SS]

Hopefully you have enough room in your fermenter. I learned to make sure I account for that volume in the starter when filling the carboy. I ended up with a carboy literally filled to the top and had to suck some wort out of the carboy AFTER adding the yeast. I never accounted for 1.4L of starter wort.... Good luck

 

[divrack]

Chuck it in! More beer never hurt anyone.. well, you know...

 

[kh54s10]

Hopefully you have enough room in your fermenter. I learned to make sure I account for that volume in the starter when filling the carboy. I ended up with a carboy literally filled to the top and had to suck some wort out of the carboy AFTER adding the yeast. I never accounted for 1.4L of starter wort.... Good luck

You didn't necessarily need to suck any wort out. The yeast would have taken care of that for you when fermentation really got going...

 

[Rob2010SS]

You didn't necessarily need to suck any wort out. The yeast would have taken care of that for you when fermentation really got going...

That's for sure! It was already a messy fermentation, I can't imagine how bad it would have been had I not sucked out some wort.

 

[SteveH aka shetc]

7.5 gallon fermenter so I'm good, thanks!