Washed 3711 - Yeast Starter

[Hollingsworth]

Hi all,
I am trying my first yeast wash off of a 3711 Wyeast. I am clear on the washing process but my question is, once it is washed, how much time should I factor in for the yeast starter before I pitch it on my new batch?

I was going to plan to wash it and start a yeast starter Friday morning, would that be enough time for a Saturday pitch into a new batch?

 

[greatschmaltez]

If you are not planning on decanting the starter that should be fine. Is the yeast already washed? You realize you have to let the washed yeast settle in the fridge for about a day or 2 so you can decant the water on top. Then just add the yeast slurry to a starter. Wash today, then do your starter Friday morning, you'll be ready for Saturday.

 

[AmandaK]

Hell, sometimes when I reuse yeast, I just split the yeast cake into three mason jars and dump that into the next batch (if I can brew quick enough - aka like < 3 weeks).

You'll be just fine.

 

[Hollingsworth]

I should have been more specific, my question is from the point I have washed yeast, how long should I have that in the yeast starter before its ready to pitch. Is there a general timeframe or is it strictly based on yeast starter activity? Thanks

 

[AmandaK]

Based on starter activity.

Some people like to pitch at high kreusen, which is what it sounds like you will be doing. Others like to let it ferment out, crash cool it, decant it, then pitch it.

Either way is fine.