So....I will be making my first all grain brew Thursday hopefully (IPA-OG:1.065). My question is about the yeast starter (I have never made one before). It is Tuesday and I made my starter tonight @7:00pm. I followed a video on youtube (beer geek nation) and used 2 cups water and a 1/2 cup DME, cooled and pitched 1 vial of California Ale Yeast. My question is....I was wondering if I should keep my starter out on the counter until Thursday or should I place it in the fridge tomorrow night when I get home from work @ 7 (that way it has fermented 24 hours) and let it sit over night Wednesday in the fridge until I use it Thursday?? (also dont have a stir plate) I am assuming if I let it sit in the fridge I would have to decant it? Wondering what way would be better or if I could even do it either of those ways. Any help would be appreciated! thanks
Yeast Starter Question
- Thread starter jgoodhart
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helibrewer
Well-Known Member
Starters generally finish in 18-24 hours. You know it's done when the yeast start to floc and the very upper layer starts to clear. At that point stick it in the fridge to assist with the flocculation. Before pitching, decant off most of the starter beer, leaving enough to swirl around to create a yeast slurry...pitch the slurry.
Ideally you want the wort and starter within 10F of each other to prevebt shocking the yeast. For your ale, try to get them both in the mid to low 60's for pitching.
Ideally you want the wort and starter within 10F of each other to prevebt shocking the yeast. For your ale, try to get them both in the mid to low 60's for pitching.
