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Yeast Starter Tips?

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Mike7431

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Joined
Feb 5, 2016
Messages
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Location
Chicago
Hello Everyone!

This is an exciting/nervous week for me because not only am I doing my very first all grain batch, but I am also making my very first yeast starter. I made the starter last night. It's a 1 L starter with 120 g of extra light DME. I pitched a packet of White Labs English Ale yeast into the starter and have been keeping it in a dark spot at about 70 degrees F. I do not have a stir plate at the moment so I've just been swirling the starter every couple of hours. I'm brewing on Sunday and I was wondering if any of you have any advice on what to do with my starter until then.
Should I keep it at room temp and continue to agitate it?
Should I refrigerate and decant it?
How do you guys typically go about pitching a yeast starter?
Any other tips?

Thank you in advance for any feedback. I always look forward to reading what other users have to say. :mug:
 
I would keep it in room temperature, then refrigerate it and decant it before I let it warm up to wort temperature and pitch it.
 
Keep it at room temp and covered with a sanitary cap of some sort. When that yeast finishes out it flocculates hard and gets all clumpy anyway, so you won't likely have to cool it before decanting. It may look a bit clumpy, but it's OK.
 
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