Yeast Starter for 24 hour brew

[Imburr]

Due to some slack ordering, I have a brew day roughly 24 hours from now. I have 3 packs of White Labs Abbey yeast, and I am brewing a Belgian quad at 11.5% ABV.

Can I still make my starter and then pitch it into my fermentor even if it is still active in the starter? I know it is not ideal, but I cannot bump brew day and I can't travel back in time.

 

[ESBrewer]

Yes you can. If you make starter according to White labs instructions using fresh yeast I think it will be done (out of nutrients) in maybe 18-24h. The flocculation will take time depending on strain and you may have yeast in solution at 24hrs preventing you from decanting (some dme medium will end up in your beer). I have read that some people prefer to do it even faster so that culture is in exponential growth phase but they will sacrifice some cells for activity and are unable to decant. It will be more difficult to repeat exactly the same way, too.

 

[RM-MN]

Due to some slack ordering, I have a brew day roughly 24 hours from now. I have 3 packs of White Labs Abbey yeast, and I am brewing a Belgian quad at 11.5% ABV.

Can I still make my starter and then pitch it into my fermentor even if it is still active in the starter? I know it is not ideal, but I cannot bump brew day and I can't travel back in time.

Sure! You will have proven that the yeast is viable and started it propagating. Dump it all into the fermenter as a very large portion of the yeast will still be in suspension. Aerate the wort very well too so the yeast continue to propagate in the fermenter to build up the large number of cells your beer will need to complete fermentation.

 

[Imburr]

Brew day came fast and I did not ready your replies, but this is what happened.

8 PM on Friday I made my starter. Within 30m it was active foaming. The next day it looked like a milkshake, yeast everywhere. At brew time (7 PM Sat) I let yeast rest for 30m and settle out. I decanted off 70% roughly, and left cake and 3/4 inch of liquid. I shook it up and poured it into 80 degree and cooling wort.

I went to bed, and next AM fermentation was already rampant and on its way. This morning the foam was a thick white with a dark almost dry/cinnamon patch in the center and growing.

 

[xpops]

Look up brulosophy vitality starter - this is essentially what you did without realizing it!
cheers,