Yeast Starter

[uechikid]

I'm planning on brewing Saturday and I'm going to be out of town tomorrow. If I get a batch of starter going tonight will the timing still be right for Saturday?

 

[jacksonbrown]

I usually like to do mine 2-3 days in advance, but I think two days will be fine so long as it's 2 qt and under.

 

[Sithdad]

I was going to post a question along the same line as the OP so I'll piggy back, if you don't mind.

I would like to brew tomorrow and I was hoping to make a starter (decided I would try to make my first one). What I would like to know is if I make a 1-2 qt starter how long/when would high krausen approx. be obtained? According to Palmer's book you can pitch at high krausen or once the starter settles and clears up. If I start the starter now would I be able to pitch it tomorrow evening? Say 24hrs from now?

Thanks

 

[Zen_Brew]

There is some variance depending on temperature, oxygen, aeration method and such, but high krausen usually occurs around the 12-18 hour area. I often try to time my starters to pitch them somewhere in 18-24 hour area if I am going to pitch during peak activity and not decant just to give it a bit extra time in case it starts slow. 24 hrs is a pretty good amount of time to catch the starter at or near peak activity.

 

[uechikid]

Thanks. Going to start it in a couple of hours.

 

[Sithdad]

Update - Well, I ended up not being able to get the starter going when I had wanted. I ended up making it around 2 a.m. I don't have a flask but I do have 1-qt Mason jars. I made the starter pitched the yeast (w/ nutrient) and went to bed. Woke up around 7:30 this morning (so ~5 hours fermentation time) and there is a noticeable yeast layer at the bottom of the jar. Looks like I'll be brewing late tonight or early tomorrow.

 

[Zen_Brew]

Go ahead and brew Friday night, you can pitch once your into the 15 hour+ range. With the smaller starter you should be fine.

It's not like there is anything else to do on Friday night in Macungie other than the rte 100 roller skating rink, or a trip to the yaccos drive through.
( I lived in Allentown and Bethlehem for like 30 yrs )

 

[Sithdad]

Well, I wasn't able to brew until Sat. afternoon. That made around 36 hours from when the starter was made. I could still see bubbles rising so I decided to use it. I used Wyeast German Ale and, like they said, the yeast were still pretty much in suspension after 36 hrs.
12 hours after brewing and I have airlock activity and the swamp cooler seems to be working well. Fermstrip says the temp is 60-65. I have areally good feeling about this one.