Just wondering how many of you always decant your yeast starters before pitching them versus throwing the whole thing right in? I always time my starters to where I have it done the night before Brewday so I can throw it in the fridge overnight. Sometimes it’s a pain in the ass to time it like that though. I figure on something like a Stout or Porter it might not make that much difference. What say you all.?
I always decant. its just bad beer, especially if you use a stir plate IMO.
Decant 100% of the time.
Another decant all the time here.
Decant.
I’m a Decanter also:)
Always
Decant… Why would you cut your art with 10% crap beer?
Always decant.
Well, I guess I’ve been doing it correctly and will continue to do so. Thanks everyone.
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.
yup-hence the decant as they generally taste like bad beer.
I found in stouts its not such an issue…for one usually a smaller starter of 1.5 L and such a robust flavor that the starter wort does not really come thru in the finished beer…but im gonna decant all my starters from now on…like fmader said why cut your art with 10% crap beer?
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. ;D
fast = __ hours
slow = __ hours
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.
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.
bingo. thanks y’all.
That’s exactly how I made my decision to always decant.