you need the url of the image as hosted on another site. photobucket or flick or something.
The url you enter should look something like this
http://img.tapatalk.com/d/13/08/08/9e7yjedy.jpg
ending in .jpg (or whatever photo format)
push the little mona lisa button above the smileys and enter that url between the resulting tags
Follow up:
100ml slurry in 2000ml of 1.030, pitched yesterday at 9am, hit high krausen about 2pm.
I pulled it from stir plate this morning at 8am. This is three hours later after sitting in fridge. Pretty sure I’m more than doubling in 24hrs. Works for me.
If you are having trouble with the bump in the bottom, try offsetting it slightly.
A little off topic…but, is there a reason to cold crash? I just did my first starter on a stir plate and didn’t cold crash it. Just poured it in right off the plate.
It depends on the volume of the starter and the style of beer you are brewing.
Personally, I crash if the starter is over 1 liter to limit the amount of starter wort in the final beer. In most beers this is fine, and some beers more starter wort may not be too noticeable.
In a very simple and clean beer, like pilsner or light lager, the starter wort could have a greater effect.
+1
But for me it’s not that big a deal so I do it every time. I pop it in the fridge when it’s time to brew and its all settled out by pitch time
My starters are between 1L and 2L, and I’ve never crashed/decanted. I’ve always pitched the entire starter at room temp. I’ve used this method with everything from Hefe to IPA to Stout and have never had any off flavors or undesired characteristics in my beer.
If I were to do something light, like a Pilsner or Helles, then I might crash and decant…otherwise, the whole thing goes!
If you have ever tasted the “beer” you made with the starter, then you would probably decide it’s a good idea to chill and decant that stuff off the yeast. It’s all about adding flavors to our beer.
Palmer basically tells us to decant anything over 5% of your fermenter volume. Unless I’m pitching the starter at high-krausen, I’ll crash and decant.
If you look at it that way, there are benefits to pitching at HK, supposedly, but if the yeast has fallen there’s little to no benefit to pitching that un hopped spent DME.
I’m no expert or scientist, but it seems like brewers sweat whether to use 3oz of chocolate malt or 4oz of special b, 1/4 oz of hops at 10 minutes or 5 minutes… then dump in almost three quarts of spent dme makes no sense to me.
I used to crash an decant but a pro brewer in KC told my friend to pitch the whole thing at high krausen. I’ve been pitching the while starter ever since. I’ve had shorter lag times and like the convenience of not havin to plan out days in advance. My job keeps me busy donuts nice to do a starter 12-18 hours before and not crash. I would decant if I were doing a lighter beer or if the starter were greater than 2L on a 6G batch.
If I was organized enough to time HK at pitch time, I’m with ya. I’m not so I go thru the hardship of turning off my stir plate and setting the flask in the fridge.
I hear ya. I can be extremely organized and still miss high krausen probably 50% of the time but still usually seem get within an hour or two. I used to be paranoid about pitching the whole starter but I’ve heard interviews with NHC medal winners and Longshot winners that pitch the entire thing so I’m not concerned any more.
Damn photos always have issues getting them on the forum.
I always get blow off. Strange must be the yeast i use. 1007, 3068 and 1056 mostly. my wife gets tired of yeast on the counter and so do i :) I normally dont fill mine this full but it has been 20 hours and looks great to me. It make since about the surface area though. My beers taste fine and attenuate perfect so who knows. I guess i should read some more of the yeast book on my night stand:)
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I pitched the starter last night. It was pretty easy to see it was done. I swirled the yeast well but there was still a bit left in the bottom clinging to the glass.
I had about a gallon of left over 1.048 wort left (still getting the new kettle figured out) so I put about 1600 ml back into the flask and put it back on the stir plate. I got it stirring finally and went to bed. Big time blow over this morning! Probably threw the stir bar in the night.
