We brewed two batches of all grain beer this weekend- a porter and a Bell's two hearted clone; I did a yeast starter the night before and have questions about next time:
Used 4oz of dried malt extract (Briess pilsner) to about 3/4 gallon of water, boiled it, cooled it, divided it between two containers, pitched yeast, let it rock over night. By the time pitching came around into fermentation buckets, a healthy cake had formed and settled in both jugs.
I drained off the liquid from the yeast starter, and then swirled in some fresh wort onto the yeast cake, then pouring that mix into the respective fermentation buckets. I felt like pouring off the liquid from the starter was wasting a fair amount of yeast, but also that using only the yeast that had settled would create a fast ferment, with a fast settling yeast. Pouring off the liquid, I also thought would reduce the chance at contributing flavors to the beer that were unintended.
If I had dumped the entire yeast starter into the wort would that have been bad?
The ale began fermentation (pitched about 2pm) within a couple hours-fastest I've seen occur- maybe a bubble every 8-10 seconds by nightfall. By morning it was a vigorous ferment, and by nightfall the next night it is slowing. The porter is a bit slower, but seems to be ok. I've only done a few batches (3 partial grain, and these 2 all grain), thus far, and feedback is appreciated.
My wife says I have ADD, but, hey look- a chicken!