Author Topic: Starter Question  (Read 3017 times)

Offline flbrewer

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Re: Starter Question
« Reply #15 on: January 18, 2015, 04:56:05 pm »

I tend to decant as soon as I take it out of the fridge.

Same here but my timing was way off today

Offline flbrewer

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Re: Starter Question
« Reply #16 on: January 18, 2015, 04:56:36 pm »

Just pitch it.  No decant this time.

Really? Thought that made for a foul tasting beer.

Offline brewday

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Re: Starter Question
« Reply #17 on: January 18, 2015, 05:00:20 pm »
Decant would have been preferable, but I've followed along with your starter and brewday and at this point I'd pitch it.  It's happened to me more than once, and more than once those beers took medals.  It won't make your batch foul tasting.
Jon Weaver

Offline flbrewer

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Re: Starter Question
« Reply #18 on: January 18, 2015, 05:03:31 pm »
Haha. I'm in no rush so if it helps things to let it ferment, crash, and decant again I can do that.

Offline brewday

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Re: Starter Question
« Reply #19 on: January 18, 2015, 05:07:04 pm »
Up to you.  Either way, don't forget to aerate your wort.
Jon Weaver

Offline flbrewer

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Re: Starter Question
« Reply #20 on: January 18, 2015, 05:46:40 pm »
I did aerate earlier. I think I'm going to let this keep fermenting through the night and crash/ pitch tomorrow. Should I aerate again tomorrow PM?

Offline JT

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Re: Starter Question
« Reply #21 on: January 18, 2015, 05:57:40 pm »
Don't let it sit.  Get that yeast in your beer.

Offline flbrewer

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Starter Question
« Reply #22 on: January 18, 2015, 06:15:20 pm »
Are you sure? The entire volume?

Offline JT

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Re: Starter Question
« Reply #23 on: January 18, 2015, 06:21:20 pm »
Pitching at high krausen will ensure a quick start.  I would do this in a heartbeat.  Way better than letting your sugary wort sit.   

Offline JT

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Re: Starter Question
« Reply #24 on: January 18, 2015, 06:22:52 pm »
And yes the entire thing. 

Offline JT

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Re: Starter Question
« Reply #25 on: January 18, 2015, 06:24:04 pm »
One question, what temp did you end up getting your wort to?

Offline flbrewer

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Starter Question
« Reply #26 on: January 18, 2015, 06:24:49 pm »
One question, what temp did you end up getting your wort to?
It's at 66 now.

Offline HoosierBrew

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Re: Starter Question
« Reply #27 on: January 18, 2015, 06:27:07 pm »

One question, what temp did you end up getting your wort to?
It's at 63 or so right now.

Dude, pitch that yeast.
Jon H.

Offline JT

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Re: Starter Question
« Reply #28 on: January 18, 2015, 06:27:12 pm »
Perfect. Consider this: if something did get in your wort it has no competition right now.  Getting that yeast in there now stacks the deck in your favor. 

Offline flbrewer

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Starter Question
« Reply #29 on: January 18, 2015, 06:36:45 pm »
What do you mean? Pitched, brew day over. Must be a record!
« Last Edit: January 18, 2015, 06:40:19 pm by flbrewer »