[jtoots]

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. 

fast = __ hours
slow = __ hours

[Joe Sr.]

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.

[Wort-H.O.G.]

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. 

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.

[jtoots]

bingo.  thanks y'all.

[denny]

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.

[denny]

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. 

fast = __ hours
slow = __ hours

fast=24 hours
slow=3 days

[brewinhard]

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). 

[fmader]

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?

[klickitat jim]

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.

[ynotbrusum]

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.

[jtoots]

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.

[denny]

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.

[denny]

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.

[brewinhard]

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.