fast=24 hours
slow=3 days
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?
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.
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.
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.
Possibly. Although when I tasted starters it was from ale yeast.
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.