Yeast Starter Question

[uabericm]

I've read that usually when you make a starter that needs to be stepped up (1.5L->3.0L), you first make the 1.5L starter, let it go on the stir plate for approximately 12-18 hrs and then chill the starter, decant, and pour yeast into new 3.0L starter.

Here is my question, is there a negative side to not chilling the initial starter? So one would take the 1.5L starter, let it sit on the stir plate for the same amount of time and then pour it into 1.5L of new wort, giving you a new 3.0L starter.

Thoughts?

 

[Revvy]

I never cold crash my starters...then you'd have to let them warm up again to not shock the yeast at pitch time. I just decant and pour in the yeast.

It's really just a matter of choice.

 

[Bru]

Surely cold crashing results in more yeast dropping out so when you decant the beer more yeast stays behind ?
Good question uabericm - I assume you can add more wort without cold crashing in between.

 

[Revvy]

Surely cold crashing results in more yeast dropping out so when you decant the beer more yeast stays behind ?

Yeah, but again it's a matter of choice, if you want to take that extra step and then let it warm back up to pitch.

You'll find there's an old saying in homebrewing, ask 10 brewers a question and you'll end up with 12 different answers.

And they'll all be right.

Excellent beer is still made whether you cold crash, decant or pitch the whole starter beer and all into the fermenter.

 

[Scimmia]

By not cold crashing, you could loose some yeast when you decant, depending on the strain. You end up selecting the more flocculent yeast, which could be a good thing for clearer beer, but it could also be a bad thing, as they could drop out too early as well.

 

[Brew-boy]

I have heard the rule of thumb on starters is 10x the size to setup. I have done it smaller and did not seem to have a problem. I think it was either Chris White or Jamil who had said this.