[pete b]

Thanks for the advice Steve and Denny. I'll make a starter after work from some yeast I have at home.

[denny]

Thanks for the advice Steve and Denny. I'll make a starter after work from some yeast I have at home.

A BIG starter.  Not just a qt. starter.  Maybe a gal. or two.  Or is there  a brewpub nearby where you could get slurry?

[pete b]

Thanks for the advice Steve and Denny. I'll make a starter after work from some yeast I have at home.

A BIG starter.  Not just a qt. starter.  Maybe a gal. or two.  Or is there  a brewpub nearby where you could get slurry?

Sadly, very sadly, there is no nearby brewery.  I'm glad you re-emphasized the starter size as I was thinking two quarts. I also like that you refer to quarts and gallons, not this liter nonsense. I'll make a big starter. With a starter that big would you decant as much as possible so I'm not adding a gallon of liquid to 5 gallons of beer?

[Stevie]

I disagree Denny. I have had good luck with 1 quart/liter (I say liter because that is how the flask is marked), not stirred, and pitched at high krausen.

[denny]

I disagree Denny. I have had good luck with 1 quart/liter (I say liter because that is how the flask is marked), not stirred, and pitched at high krausen.

Well, that's good to know, Steve, although I haven't been that lucky.

Pete, AFAIAC you should ALWAYS decant you starters.

[pete b]

I disagree Denny. I have had good luck with 1 quart/liter (I say liter because that is how the flask is marked), not stirred, and pitched at high krausen.

Well, that's good to know, Steve, although I haven't been that lucky.

Pete, AFAIAC you should ALWAYS decant you starters.

Maybe I'll grow a 1 Gallon plus 1 liter starter. I've always decanted my starters but I don't remember particularly reading it anywhere, it just makes sense to not add anything but the slurry.

[Stevie]

I've always decanted my starters but I don't remember particularly reading it anywhere, it just makes sense to not add anything but the slurry.

In most cases I agree and do as well, especially, if you use a stir plate.

[pete b]

I made about a gallon of starter and pitched about 1 1/2 pints of slurry last night. The airlock is active this morning so looking good. Thanks!

[pete b]

Forgot to tell you: it worked perfectly. It brought it down to 1.010 fast. I bottled tonight after about 10 days cold conditioning and the additional yeast didn't seem to have any ill effects on flavor. Of course now I can't save this yeast for another batch. I wonder if the reason this got stuck was that I underpitched: didn't grow the harvested yeast enough.