blkandrust
Well-Known Member
I have been making a liter starter on a stir plate,typically 24-48 hrs before brewday. I have been pitching the whole 1liter into my wort. Do you guys decant? And if so,why?
Pitching 1liter starter in 5 gallon batch.
- Thread starter blkandrust
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I usually decant. The starter "beer" is not fermented in ideal conditions so, to keep off flavors to a minimum I will decant. Less than 1 liter, I sometime pitch it all. 1.5 and over I almost always decant.
Check out the online calculators. 1 liter, really, might be too much for some beers and way too little for some big beers, or especially lagers.
Check out the online calculators. 1 liter, really, might be too much for some beers and way too little for some big beers, or especially lagers.
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It depends on my mood...most of the time I pitch the whole thing...I've decanted twice in 26 brews and haven't noticed any difference
I decant.
Here's how I look at it. I have spent hours going over my recipe, yeast selection, making the starter to the proper cell count, I'll wait weeks trying to perfect the fermentation temperature before packaging.
1 liter is 5% of 5 gallons. I don't want to do something that may negatively effect by beer intentionally. I'm sure I'm making 5% mistakes unknowingly, let alone diluting another 5% with starter wort. It doesn't take me any longer to decant. This doesn't make my way the right way, just the right way for me.
Here's how I look at it. I have spent hours going over my recipe, yeast selection, making the starter to the proper cell count, I'll wait weeks trying to perfect the fermentation temperature before packaging.
1 liter is 5% of 5 gallons. I don't want to do something that may negatively effect by beer intentionally. I'm sure I'm making 5% mistakes unknowingly, let alone diluting another 5% with starter wort. It doesn't take me any longer to decant. This doesn't make my way the right way, just the right way for me.
BitterSweetBrews
Tim Trabold
It depends. If I have time I decant.
I brewed Friday. I started a 1 1/2 quart starter with some harvested pacman yeast Wednesday night. The starter was made with some wort I canned from the second runnings from a darker batch.
I am saying this because the batch I brewed Friday was 5 gallons of a light amber ale. I didn't want any other flavors or to change the color so I decided to crash and decant the starter.
I did it a little differently then I have done before because of some stuff I read on Brulosophy (I think) about yeast washing and crashing the washed yeast. They found that there was still a boatload of yeast in the decanted washing liquid, possibly as much or more as what had settled in a day. It seemed a shame to waste it.
I cold crashed the starter on Friday night, after my brew day was done at about 7:00 p.m.. On Saturday, at about 11:00 a.m., I decanted out the starter beer, which was pretty clear and left about a 1 1/2 cups of cloudy liquid and yeast. What I did differently, was instead of pouring it down the drain, I put it into a couple 1 liter cleaned and sanitized pop bottles to harvest from later. I want to see how much yeast I am typically throwing away.
In addition to that, I didn't pitch right away. I warmed the starter up to room temperature then took about a liter of wort from the amber batch and added it into the yeast in the flask. I put it back on the stirplate and let it go for about 8 hours. In that time it had a good kreusan ring going and was really milky. I pitched it Saturday night. 10 hours later, Sunday morning, it was bubbling away in the airlock and I needed to change to a blow off tube.
After a day the liter pop bottles have a small layer of settled yeast, maybe about a teaspoon or two between them. I'll probably leave them for a couple weeks, decant the liquid, combine them and freeze it.
I brewed Friday. I started a 1 1/2 quart starter with some harvested pacman yeast Wednesday night. The starter was made with some wort I canned from the second runnings from a darker batch.
I am saying this because the batch I brewed Friday was 5 gallons of a light amber ale. I didn't want any other flavors or to change the color so I decided to crash and decant the starter.
I did it a little differently then I have done before because of some stuff I read on Brulosophy (I think) about yeast washing and crashing the washed yeast. They found that there was still a boatload of yeast in the decanted washing liquid, possibly as much or more as what had settled in a day. It seemed a shame to waste it.
I cold crashed the starter on Friday night, after my brew day was done at about 7:00 p.m.. On Saturday, at about 11:00 a.m., I decanted out the starter beer, which was pretty clear and left about a 1 1/2 cups of cloudy liquid and yeast. What I did differently, was instead of pouring it down the drain, I put it into a couple 1 liter cleaned and sanitized pop bottles to harvest from later. I want to see how much yeast I am typically throwing away.
In addition to that, I didn't pitch right away. I warmed the starter up to room temperature then took about a liter of wort from the amber batch and added it into the yeast in the flask. I put it back on the stirplate and let it go for about 8 hours. In that time it had a good kreusan ring going and was really milky. I pitched it Saturday night. 10 hours later, Sunday morning, it was bubbling away in the airlock and I needed to change to a blow off tube.
After a day the liter pop bottles have a small layer of settled yeast, maybe about a teaspoon or two between them. I'll probably leave them for a couple weeks, decant the liquid, combine them and freeze it.
