Making a starer using washed yeast

Ingredients
1

So I’ve finally decided to save some $$$ and wash some yeast. I have 3 varieties now and this week plan to use one for the first time.  So far, very simple and easy…everyone should do it.
But, a stupid questions first.  When I make a starter, I know I should bring the jar to close to room temperature but aren’t I supposed to pour off a good bit of the clear beer/water part before I shake the jar and add to my starter?
Also, I usually make a starter about 36 hours before I pitch but when using a starter with washed yeast that are under 30 days old, is 24 hours before pitching enough?

2

Depending on how much you have, you may not need a starter.  You could just pitch the yeast.

3

My beer will be just above 1.060 and I like to use a starter to kick things in faster.

4

too much yeast can also lead to undesirable flavours. you want to try and target the ideal yeast populations. When yeast are reproduceing they metabolize ester precursors so too much yeast can result in a overly fruity beer.

A fast start is not a 100% desirable thing, even when things appear quite those yeast are working there butts off.

not to say you shouldn’t make a starter but you should figure out if you have to first. a couple 100 ml of clean healthy yeast might well be plenty.

5

Hi BeerLord

6

Thanks for the info guys…

Hey, they let rats in here?  ;D

7

It was my understanding that overpitching results in fewer esters.  Thus more problematic when pitching strains like Belgians where you want some ester production.

I could of course be wrong.

8

Mr. Malty has a nice free calculator to tell you how much slurry to use. You may be surprised how little yeast you need if it is a nice thick solution. Also, I recommend dumping out the clear solution prior to long term storage. The only starters I’ve needed with reused yeast was some I had in my refrigerator nearly a year.

9

It seems that that may be true for a few strains, but for the majority pitching rate has either a negligible effect on ester production, or the opposite effect. Weizen strains, for example, are notorious for producing minimal esters when under-pitched.