Timeline for How long to refrigerate yeast starter before pitching into wort?
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 15, 2014 at 20:17 | vote | accept | Matthew Moisen | ||
| Mar 14, 2014 at 16:06 | comment | added | Denny Conn | Tobias, I reversed my vote based on your edit. Chino Brews, I'm thinking about it! | |
| Mar 13, 2014 at 20:21 | comment | added | Chino Brews | @Denny, well, this is like the umpteenth interesting thing I have learned from you regarding low-effort brewing. On yeast, I have been your yeast harvesting method, and now I learn I shouldn't bring my yeast up to pitching temp. You should write another book! | |
| Mar 13, 2014 at 17:41 | comment | added | FishesCycle | @DennyConn, I did a quick bit of research, and it turns out you're right -- I'd been misinformed. I've edited my answer accordingly. | |
| Mar 13, 2014 at 17:40 | history | edited | FishesCycle | CC BY-SA 3.0 |
Remove incorrect advice.
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| Mar 13, 2014 at 15:15 | comment | added | Denny Conn | Sorry, Tobias, but I had to downvote for warming the yeast before pitching. You don't want to do that. As the yeast warms, it starts using its glycogen reserves. You want that to happen in your wort, not the starter. Cooler yeast into warmer wort is fine. The other way around is not. I have been doing it this way for 16 years and over 400 batches and it works great. | |
| Mar 13, 2014 at 13:03 | comment | added | brewchez | Crystal clear is a bit of a stretch I think. Starter wort without yeast in it isn't always crystal clear. Clearer for sure. If there is a significant amount of sediment on the bottom compared to the volume of yeast added originally, one can assume most of the yeast is now in the cake. Some of the unflocculated stuff is likely to be weak yeast or yeast that doesn't want to flocculate. | |
| Mar 13, 2014 at 5:00 | comment | added | FishesCycle | Are you worried about skunking from sunlight? Skunking is caused by the interaction of hops and sunlight. IMO, people worry to much about it, as I take little care to avoid sunlight and have never made a skunked beer. Or perhaps I'm just less sensitive to that particular flavour. Anyway. if you don't add any hops to your starter, you don't need to worry about skunking. Or if you do add hops, you could always wrap the starter vessel with aluminum foil. | |
| Mar 13, 2014 at 4:52 | comment | added | Matthew Moisen | I have my yeast starters in my living room (as there is no other space for them at the moment). The blinds allow a lot of light in. I open magazines and cover the starters from the direction of the sunlight. However, on advice of this forum, it was suggested that I decant the entirety of the liquid before pitching. Would you agree? I also do a hardcore ice bath and figure that pitching the yeast from a very cold refrigerator would do no harm -- thought? Thank you. | |
| Mar 13, 2014 at 4:43 | history | answered | FishesCycle | CC BY-SA 3.0 |