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General Category => General Homebrew Discussion => Topic started by: trapae on November 22, 2014, 08:04:50 PM

Title: Decanting yeast starters?
Post by: trapae on November 22, 2014, 08:04:50 PM
Just wondering how many of you always decant your yeast starters before pitching them versus throwing the whole thing right in? I always time my starters to where I have it done the night before Brewday so I can throw it in the fridge overnight. Sometimes it's a pain in the ass to time it like that though.  I figure on something like a Stout or Porter it might not make that much difference.  What say you all.?
Title: Re: Decanting yeast starters?
Post by: Wort-H.O.G. on November 22, 2014, 08:09:54 PM
Just wondering how many of you always decant your yeast starters before pitching them versus throwing the whole thing right in? I always time my starters to where I have it done the night before Brewday so I can throw it in the fridge overnight. Sometimes it's a pain in the ass to time it like that though.  I figure on something like a Stout or Porter it might not make that much difference.  What say you all.?

I always decant. its just bad beer, especially if you use a stir plate IMO.
Title: Re: Decanting yeast starters?
Post by: davidgzach on November 22, 2014, 08:21:20 PM
Decant 100% of the time.
Title: Re: Decanting yeast starters?
Post by: HoosierBrew on November 22, 2014, 08:34:50 PM
Another decant all the time here.
Title: Re: Decanting yeast starters?
Post by: blackislandbrewer on November 22, 2014, 08:36:14 PM
Decant.
Title: Re: Decanting yeast starters?
Post by: quattlebaum on November 22, 2014, 08:54:13 PM
I'm a Decanter also:)
Title: Re: Decanting yeast starters?
Post by: denny on November 22, 2014, 09:06:02 PM
Always
Title: Re: Decanting yeast starters?
Post by: fmader on November 22, 2014, 09:15:10 PM
Decant... Why would you cut your art with 10% crap beer?
Title: Re: Decanting yeast starters?
Post by: wyobrew on November 22, 2014, 09:45:00 PM
Always decant.
Title: Re: Decanting yeast starters?
Post by: trapae on November 22, 2014, 09:54:08 PM
Well, I guess I've been doing it correctly and will continue to do so. Thanks everyone.
Title: Re: Decanting yeast starters?
Post by: AnimALE on November 24, 2014, 05:11:00 PM
speaking of decanting starter wort..Does anyone taste it? I decanted a starter of munich lager yesterday into a cup to give it a taste and god i will never pitch a whole starter again.Its tasted very tart,winelike with egg farts mixed in..I hope the tart/sour flavor is normal for starter wort not too worried about the egg fart(sulfur) cause i know thats normal for lager yeast..I quess i will find out in a month.
Title: Re: Decanting yeast starters?
Post by: Wort-H.O.G. on November 24, 2014, 05:19:35 PM
speaking of decanting starter wort..Does anyone taste it? I decanted a starter of munich lager yesterday into a cup to give it a taste and god i will never pitch a whole starter again.Its tasted very tart,winelike with egg farts mixed in..I hope the tart/sour flavor is normal for starter wort not too worried about the egg fart(sulfur) cause i know thats normal for lager yeast..I quess i will find out in a month.

yup-hence the decant as they generally taste like bad beer.
Title: Re: Decanting yeast starters?
Post by: AnimALE on November 24, 2014, 05:27:18 PM
speaking of decanting starter wort..Does anyone taste it? I decanted a starter of munich lager yesterday into a cup to give it a taste and god i will never pitch a whole starter again.Its tasted very tart,winelike with egg farts mixed in..I hope the tart/sour flavor is normal for starter wort not too worried about the egg fart(sulfur) cause i know thats normal for lager yeast..I quess i will find out in a month.

yup-hence the decant as they generally taste like bad beer.

I found in stouts its not such an issue..for one usually a smaller starter of 1.5 L and such a robust flavor that the starter wort does not really come thru in the finished beer..but im gonna decant all my starters from now on..like fmader said why cut your art with 10% crap beer?
Title: Re: Decanting yeast starters?
Post by: jtoots on November 24, 2014, 08:20:15 PM
What's the minimum "time in fridge" you all have experienced for an effective decant? 
Title: Re: Decanting yeast starters?
Post by: Wort-H.O.G. on November 24, 2014, 08:24:04 PM
What's the minimum "time in fridge" you all have experienced for an effective decant?

yeast dependent- wlp 090 - fast, wlp300 slow.
Title: Re: Decanting yeast starters?
Post by: jtoots on November 24, 2014, 08:52:40 PM
What's the minimum "time in fridge" you all have experienced for an effective decant?

yeast dependent- wlp 090 - fast, wlp300 slow.

hmm grateful for the answer to my question, but... that didn't really answer my question.  ;D

fast = __ hours
slow = __ hours
Title: Re: Decanting yeast starters?
Post by: Joe Sr. on November 24, 2014, 08:57:22 PM
Not sure about minimum.  I'm usually putting them in the fridge overnight.

I've pitched without decanting, I'm sure, but I can't recall doing so.
Title: Re: Decanting yeast starters?
Post by: Wort-H.O.G. on November 24, 2014, 08:59:52 PM
What's the minimum "time in fridge" you all have experienced for an effective decant?

yeast dependent- wlp 090 - fast, wlp300 slow.

hmm grateful for the answer to my question, but... that didn't really answer my question.  ;D

fast = __ hours
slow = __ hours
sorry-estimates for above.... high floc yeast can drop pretty quickly in 24-48 hours while low-med floc yeast can be 48 or more.
Title: Re: Decanting yeast starters?
Post by: jtoots on November 24, 2014, 09:08:04 PM
bingo.  thanks y'all.
Title: Re: Decanting yeast starters?
Post by: denny on November 24, 2014, 09:11:41 PM
speaking of decanting starter wort..Does anyone taste it? I decanted a starter of munich lager yesterday into a cup to give it a taste and god i will never pitch a whole starter again.Its tasted very tart,winelike with egg farts mixed in..I hope the tart/sour flavor is normal for starter wort not too worried about the egg fart(sulfur) cause i know thats normal for lager yeast..I quess i will find out in a month.

That's exactly how I made my decision to always decant.
Title: Re: Decanting yeast starters?
Post by: denny on November 24, 2014, 09:12:52 PM
What's the minimum "time in fridge" you all have experienced for an effective decant?

yeast dependent- wlp 090 - fast, wlp300 slow.

hmm grateful for the answer to my question, but... that didn't really answer my question.  ;D

fast = __ hours
slow = __ hours

fast=24 hours
slow=3 days
Title: Re: Decanting yeast starters?
Post by: brewinhard on November 24, 2014, 11:39:59 PM
Usually a 2 L starter will get 48 hrs to drop bright before warming up, decanting, and pitching on brew day.  When crunched for time I will do 24hrs though (but not usually). 
Title: Re: Decanting yeast starters?
Post by: fmader on November 25, 2014, 12:06:10 AM
Usually a 2 L starter will get 48 hrs to drop bright before warming up, decanting, and pitching on brew day.  When crunched for time I will do 24hrs though (but not usually).

I read that you shouldn't warm your yeast before pitching. Brew and chill your beer, take your yeast out of the fridge, decant, and pitch. It's better to pitch yeast into a wort that is warmer than it and not the other way around.

Denny... I think it was you that stated this. If so, did I state this correctly?
Title: Re: Decanting yeast starters?
Post by: klickitat jim on November 25, 2014, 12:11:47 AM
speaking of decanting starter wort..Does anyone taste it? I decanted a starter of munich lager yesterday into a cup to give it a taste and god i will never pitch a whole starter again.Its tasted very tart,winelike with egg farts mixed in..I hope the tart/sour flavor is normal for starter wort not too worried about the egg fart(sulfur) cause i know thats normal for lager yeast..I quess i will find out in a month.

That's exactly how I made my decision to always decant.
I wonder though, wouldn't most lagers taste that way about 24 hrs in? Dont get me wrong, im not advocating pitching spent starter wort.
Title: Re: Decanting yeast starters?
Post by: ynotbrusum on November 25, 2014, 02:23:37 AM
If pressed for time I will just chill the morning of brew day, then decant and pitch later that same day.  If you have enough yeast, tossing a few non flocced out with the spent wort isn't going to hurt you.
Title: Re: Decanting yeast starters?
Post by: jtoots on November 25, 2014, 01:20:46 PM
If pressed for time I will just chill the morning of brew day, then decant and pitch later that same day.  If you have enough yeast, tossing a few non flocced out with the spent wort isn't going to hurt you.

I think you hit my concern on the head.  I was thinking worst case, if I rushed it, I'd be decanting the very yeast cells I'd just worked to grow.  Sounds like it's no biggie.
Title: Re: Decanting yeast starters?
Post by: denny on November 25, 2014, 04:38:41 PM
Usually a 2 L starter will get 48 hrs to drop bright before warming up, decanting, and pitching on brew day.  When crunched for time I will do 24hrs though (but not usually).

I read that you shouldn't warm your yeast before pitching. Brew and chill your beer, take your yeast out of the fridge, decant, and pitch. It's better to pitch yeast into a wort that is warmer than it and not the other way around.

Denny... I think it was you that stated this. If so, did I state this correctly?

Yep, that was me...and maybe others.  If you warm it up, it starts to consume it's nutrient reserves before it gets into the wort.
Title: Re: Decanting yeast starters?
Post by: denny on November 25, 2014, 04:39:25 PM
I wonder though, wouldn't most lagers taste that way about 24 hrs in? Dont get me wrong, im not advocating pitching spent starter wort.

Possibly.   Although when I tasted starters it was from ale yeast.
Title: Re: Decanting yeast starters?
Post by: brewinhard on November 25, 2014, 06:36:27 PM
Usually a 2 L starter will get 48 hrs to drop bright before warming up, decanting, and pitching on brew day.  When crunched for time I will do 24hrs though (but not usually).

I read that you shouldn't warm your yeast before pitching. Brew and chill your beer, take your yeast out of the fridge, decant, and pitch. It's better to pitch yeast into a wort that is warmer than it and not the other way around.

Denny... I think it was you that stated this. If so, did I state this correctly?

When I say "warm it up", I simply meant that I pull the starter flask out of my chest freezer while I am transferring from boil kettle to fermenter.  This takes no longer than 15 min. and the yeast is most definitely colder still than the wort. 

But that is interesting to know that the yeast will start to consume their reserves when warmed up too much.  Man I love forums like these.