Beer Forum

So here's a question. I've been a bad brewer and haven't really used too many starters in the past. I only really use them when I think the yeast might need some extra encouragement, but i've seen the light and will be attempting to change my ways, but in researching have come up with some queries. So if i'm making a 2 liter starter do I just want to dump the whole bugger into my fermenter or should I decant off the starter wort. What i'm really thinking about is the effect that the starter wort will have on my hard worked recipes; I don't want any color or taste effect because 2 liters in 5 gallons is a pretty large percentage. should I work up my starter until it's settled out and decant out the rest to dump the yeast slurry in or what... throw me a bone here

I typically make my starter, let it do it's thing under continuous aeration. Usually for two days. Then I toss it in the fridge and let the yeast settle out, overnight. Decant all the liquid and let it come up to room temp while I brew. Then pitch.

If I am doing a pale ale or similar beer I will usually pitch the whole thing, you may need to adjust your hop rates when doing so.

I like to make my starters a day or two before, not continuously stirring/aerating (simply because I don't yet have a stirplate), and pitch the entire amount into the beer on brewday. I do this for starters that are 2L or below.

If I am brewing kolsch, I usually do about a 3-3.5L starter, and I typically will decant that large of a starter, especially into a beer like a kolsch.

I think the off flavors associated with adding starter wort is a bit overstated, particularly in all but the lightest flavored beers.

My starters are typically about 1500 ml. I do these on a stirplate for 18-24 before pitching. Normally I pitch the whole thing into the wort. If I am doing a delicately flavored beer (which is seldom for me), or are using a larger starter, I will chill it overnight, decant and pitch. I let the thing warm up after decanting and before pitching.

Wayne

Been playing with a few different techniques - no stir plate here yet either. Last weekend's batch starter was made on Thursday night and pitched at mid-day Saturday and was the fastest start I've noticed so far. I tried the 18 hour (Friday night - Saturday lunch), but did not seem to take off as fast - maybe I'm not shaking it up enough? All have been hoppy beers, so I've tossed everything in to date without decanting.

I do notice better apparent attenuation than just tossing in a couple of vials of the same yeast with the same recipe.

Want to get better at this so I can try a Kolsch soon.