I was going to brew today, but the babysitter had a dental emergency so I decided not to brew (taking care of 18 month old boys and propane burners does not make good a combination).
I put the starter in the fridge until Monday when I’ll next have a chance to brew. Is there anything I should do to make sure the little fellas are ready to go Monday? Step it up with fresh wort? A little yeast activator? Yeast nutrient?
I would add fresh wort to it, let it ferment to high kraeusen and pitch. OR, cold crash, decant, and add the fresh wort. Your choice. Good luck, we’re all counting on you. ;D
I’d probably just keep it in the fridge and pitch it on Monday. The extra few days shouldn’t really hurt.
That’s the way I always roll. On brewday just take the starter out of the fridge, decant off the spent wort, and you’re good to go. I usually add a little of my just brewed cooled wort to the slurry and put it back on the stir plate until I’m ready to pitch.
You will be fine with your plan of refrigerating then as was said decanting and pitching the slurry.
Alright, decant and pitch it is. That’s all I usually do, but there usually isn’t a 3 day cold crash.
[quote=“akr71, post:6, topic:1490, username:akr71”]
Alright, decant and pitch it is. That’s all I usually do, but there usually isn’t a 3 day cold crash.
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Alright, ya got me, this sounds like a much better plan than what I suggested.