From University of Vermont Extension, who has been doing trials for the last several years.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
To aproximae 40 ftlbs. Just tighten until there's blood in your stool and you'll be close.
If you are batch sparging then just add enough sparge water to fill the kettle to your pre boil amount.
I fly sparge and very rarely measure the sparge water. I just stop collecting runoff when I reach the proper volume in the kettle.
If I decant, I'll do it this way. I prefer to have mine at full krausen with as active yeast as I can have. I assume that they will clean up any off-flavors from the starter fermentation during the conditioning of my beer. I generally don't like the idea of providing yeast a great place to hang out and grow and then throw them in the cold. I'm guessing this puts some selection pressure on them and I might be getting less of the genetics of the culture that I want.What is the proper way to decant? I always pour it but loose yeast.
Refrigerate for 1-3 days. That will cause the yeast to drop to the bottom of your starter vessel and make it easier to pour off the wort.
Thanks for undertaking it, Tim. If yo do it again, please try to do a triangle evaluation.
The answer, for the OP, is to try again at the tasting exam and become a judge.