fofusak
Well-Known Member
I'll open saying I *hate* making starters.
I hate them because (until now) I try to do them 3 days before brew day. Ferment for 24-48 and crash for a day. Decant and pitch on brew day.
I also hate having to prep the wort with the DME, it is simple, but I hate it for some reason.
I could skip the starters, I did so at the beginning. But I do love the fact that I don't have to make that trip to my LHBS for yeast, because that's the only thing that I usually didn't have on hand. (This is because I overbuild to have 100 billion extra to store)
So the other day I thought, what if on brew day, I take some wort after boil, before hops out and cool it and make a starter out of it? At the end of the boil, I'd just need to cool it down, not even to pitch temps, put it in the fermenter and on to the fermentation chamber. Keep it there for ~24 hrs and pitch the starter the next day.
I tried very hard to find other people that did this, but so far I've only found a brief comment of somebody saying that they do it. They don't say how long they keep the wort, at what temps or what risks/downsides they've noticed.
So far, the worst I can think of is the risk of infection. But with decent cleaning and sanitizing, keeping the wort at pitch temps for 24 hrs doesn't sound like a big risk, does it?
What are your thoughts on it?
Thanks!
I hate them because (until now) I try to do them 3 days before brew day. Ferment for 24-48 and crash for a day. Decant and pitch on brew day.
I also hate having to prep the wort with the DME, it is simple, but I hate it for some reason.
I could skip the starters, I did so at the beginning. But I do love the fact that I don't have to make that trip to my LHBS for yeast, because that's the only thing that I usually didn't have on hand. (This is because I overbuild to have 100 billion extra to store)
So the other day I thought, what if on brew day, I take some wort after boil, before hops out and cool it and make a starter out of it? At the end of the boil, I'd just need to cool it down, not even to pitch temps, put it in the fermenter and on to the fermentation chamber. Keep it there for ~24 hrs and pitch the starter the next day.
I tried very hard to find other people that did this, but so far I've only found a brief comment of somebody saying that they do it. They don't say how long they keep the wort, at what temps or what risks/downsides they've noticed.
So far, the worst I can think of is the risk of infection. But with decent cleaning and sanitizing, keeping the wort at pitch temps for 24 hrs doesn't sound like a big risk, does it?
What are your thoughts on it?
Thanks!