Brewing With Total Confidence
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Discussion in 'Beginners Brewing Forum' started by Craigerrr, Aug 24, 2019.
Chuck it in! Don't waste good beer.
I think I read, in one of Palmer's books that you would swirl & pitch it within the 1st 18-24 hours of making the starter. After that decant then pitch.
I refrigerate mine, the yeast settles to the bottom then thickens, you don't lose as much and easier to decant
But that would require another day and a few more steps...
My yeast starters grown for 18 hours, then I take the flask directly from the stirplate, remove the magnet and dump it in to the fermenter.
I do both but havnt found negative effects from pitching whole starter.
Hey brulosophy has done a decanted vs whole pitched exbeeriment.
Whatever floats your goat man.
I usually give myself a 2 or 3 day window for when I brew. Not that busy, just lazy. I spin up my starter in advance and put in the fridge until brew day. I always decant since the starter is cold and the yeast has settled out already. If I missed my fermenter volume by a liter or 2, I would just dump it all in.
I generally decant. Particularly for lagers. The beer in the starter, I don't want in my beer.