Yeast starter question

[TD1001]

hey guys!
got two quick questions:

i don't have a stirplate yet but plan to make one very soon. for those that have one i'm wondering the amount of time you guys keep your starter whirlpooling? is it a constant thing right until you're ready to pitch?

also like i said i don't have a plate yet so i just rouse the yeast everytime i walk by the fridge. the yeast are in a growler with an airlock.
where's it's still a small starter and no krauzen is forming i assume it's okay to rouse it every chance i get am i right? in a way trying to mimic a stirplate. or is the inconsistent rousing just pissing the yeast off?

 

[kh54s10]

I have done some small - med starters (1 - 1.5 liters) and pitched the whole thing about 18 hours after starting with good results. When I plan better I like to have it on the stirplate for 18-25 hrs then cold crash so all the yeast falls out, then decant and pitch only the yeast and a very small amount of wort to keep the yeast loose.

Your shaking it every time passing by is an acceptable method.

Take the airlock off and cover it with a sanitized piece of foil. The yeast need oxygen during the reproductive phase, which is the point of making a starter in the first place.

 

[pabloj13]

hey guys!
got two quick questions:

i don't have a stirplate yet but plan to make one very soon. for those that have one i'm wondering the amount of time you guys keep your starter whirlpooling? is it a constant thing right until you're ready to pitch?

also like i said i don't have a plate yet so i just rouse the yeast everytime i walk by the fridge. the yeast are in a growler with an airlock.
where's it's still a small starter and no krauzen is forming i assume it's okay to rouse it every chance i get am i right? in a way trying to mimic a stirplate. or is the inconsistent rousing just pissing the yeast off?

Rouse every chance you want, but replace that air lock with loose foil. Yeast need oxygen to replicate. I keep my starter going overnight until I am ready to brew.

 

[WilliamWS]

Most of my brews get a 2000ml starter. I keep it on the stirplate for 24-36 hrs, crash in the fridge for 24 hrs, pull it out of the fridge at the beginning of my brew day, decant most of the liquid, and leave it out to slowly come up to room temp by the time I pitch.

 

[TD1001]

thanx for the replies
so you guys have the sanitized foil over the flask the whole time? for 36 hours? or just when the yeast is chewing aggressively?

 

[pabloj13]

thanx for the replies
so you guys have the sanitized foil over the flask the whole time? for 36 hours? or just when the yeast is chewing aggressively?

Whole time. Nothing can "fall" into your starter by going under that foil. Allows gas exchange and keeps things sterile. Win-win.

 

[TD1001]

ok thx guys gonna replace the airlock with foil.