Made a starter 2 days ago and was not able to brew…have to wait for a couple more days. Should I refrigerate it or make a new one?
Refrigerate it and then slowly bring it up to room temp on brew day. You can also decant the liquid off of the yeast and discard if you prefer as it is not needed.
Thanks!!
Yes, put it in the fridge until brew day, but don’t worry if you can’t “slowly bring it up to temperature”. The yeast will do fine either way. Decanting the liquid off the top is something I always do, though if you are brewing a beer with a lot of hops or roasted malts, I suspect it doesn’t matter much.
Agreed. There is no need to bring it to room temp before pitching. I never do and there are no problems from not doing it.
Actually I seem to notice a REDUCED lag time when pitching cool yeast into over chilled wort.
For example if I’m fermenting at 66° I will chill my wort to 63° , pull the starter out of fridge, decant, pitch, and let it free rise to temp controll at 66°.
[quote=“Loopie Beer”]Actually I seem to notice a REDUCED lag time when pitching cool yeast into over chilled wort.
For example if I’m fermenting at 66° I will chill my wort to 63° , pull the starter out of fridge, decant, pitch, and let it free rise to temp controll at 66°.[/quote]
The reasoning behind keeping it cool is so that glycogen reserves of the yeast don’t get consumed until it’s in the wort. Maybe that has some bearing on the faster start.
