yeast starters

[RobDrechsler]

Ok, I've got the whole yeast starter concept. Ok, starter is ready, sitting inside a 1 gallon jug. what techniques are there to decant the liquid off to get to the yeast?


Side question.

If you were harvesting yeast from a bottle, would you go through multiple iterations of a starter to make a viable culture?

[MixnMatchBrew]

Chill it and let the yeast settle, pour off the liquid right before you pitch.
Just pour carefully until it starts to pick up some of the yeast. Leaving a little bit (few ounces) of the liquid will not hurt anything.

You can temper the yeast up to your worts temperature by adding a little bit of cooled wort to the yeast at a time so the yeast can warm up some.

I typically just cold pitch it into the waiting wort. Doesn't seem to shock it.

Building from bottle dregs takes a couple or three steps to get enough yeast.

[RobDrechsler]

Just pour carefully until it starts to pick up some of the yeast.

this is where I have the issue, as I start to pour it seems the yeast it goes back into soluion. I will try chilling longer for better settling..

[MixnMatchBrew]

I guess if you have an autosiphon you could siphon it off.

[Jimmy Orkin]

After the starter has completely finished, 48 hours on a stirplate, I put my starter in the refrigerator at about 40 degrees for 48 hours. After 48 hours, the yeast is a think layer on the bottom. Sometimes I have trouble getting back into solution to pitch.