Yeast starter sitting too long?

[CaseyHeartBeers]

So I planned to brew this afternoon and I did my yeast starter at noon yesterday. It turns out that I can't brew until tomorrow. Will the starter still be good after 48 hours at room temperature?

 

[two_hearted]

Put it in the fridge now to crash the yeast, take it out tomorrow and decant the beer and let it come up to room temp before pitching. You'll be fine.

 

[Brewskii]

^^^^He speaks the truth.

 

[CaseyHeartBeers]

What if I started at 4pm. Would the yeast being out for 28 hours be okay? Thanks for your help...

 

[Brewskii]

Put it in the fridge. When you get ready to brew, place it on the counter. By the time your ready to pitch, it will be good to go.

If you leave it out you might be ok but why take the risk? It doesn't make sense from a yeast- health standpoint.

 

[Brewskii]

Are you and your starter not in the same place until tomorrow?

 

[CaseyHeartBeers]

I am at home and the yeast is here. However, I have kids and a sick wife so it looks like I'm waiting until tomorrow. Would you normally "decant the beer" even if it wasn't a few days old? (This is my first starter)

 

[Brewskii]

I am at home and the yeast is here. However, I have kids and a sick wife so it looks like I'm waiting until tomorrow. Would you normally "decant the beer" even if it wasn't a few days old? (This is my first starter"

It depends. I just did a dead guy clone 1.062 OG last night and I did the starter for it 5 days in advance. Good thing I did cause the yeast took 36 hours to ferment out ( I was expecting more like 24 but you never know). I put it in the fridge and when the time came I decanted most of the beer off and left enough that I could easily swirl it up and pitch so as not to leave any yeast behind. Other times I just dump it all in -it's more beer so, what the hey?
When I am being careful I try to minimize the starter beer in the final pitch so as to preserve the recipie's integrity. Un- hopped, rapid fermented and aerated beer is not very good.... Go figure.

 

[Desertups]

I always decant. Some people just pitch the whole thing in there. I don't as what you are adding won't add anything good flavor wise to your beer.

My process for starters is add 100 g dme/L of water, 1/8th teaspoon yeast nutrient, boil 20 min, chill, add yeast and sanitized stir bar. Put on stir plate with foam stopper (to let c02 out and o2 in) and let her go for 18-24 hours. Place in fridge for 24 hours.

When I start my brew day, I'll take out of the fridge when I start my mash, decant most of the beer on top, then leave on the counter until ready to pitch. shake it up after I've oxygenated wort, dump in and then place everything in the fermenter.