slow starter

Ingredients
1

I’m working on a starter for wyeast 1338, and I knew it was a slow yeast going in.  I popped it about 2pm friday, and it had swelled to maximum by the time I got my starter going at 7pm.  I’m doing a 1L starter, and it’s currently at 1.022 (5.5 brix) after 36 hours.  I don’t have time to wait any longer.  is there any harm with cold crashing this as is, decanting and tossing in what I have?  or should I use a dry yeast backup and let this go and use for next time?

2

I think the only harm is the potential for under pitching.  Whether or not it is significant enough to worry about depends on your OG.

3

shooting for 1.065 on a chocolate stout.

4

[quote]I think the only harm is the potential for under pitching
[/quote]

+1

I’m not sure 1 pack in a 1L starter is going to give you the cell count you’ll need (236 billion) for a 1.065 wort. On a stir plate you’d need 1.5L, without you’d need 4L.

There’s a free pitching rate calculator here:

http://www.mrmalty.com/calc/calc.html

Also, with a 1L starter you don’t need to (IMO) worry about cold crashing a decanting, you should be ok pitching the whole thing in there without an effect on flavor

5

so you say you do not have time to wait any longer but you do not yet know your actual og. I say, if you haven’t brewed the beer yet you still have time to let it work. you can pitch the day after you brew.

6

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