Tomorrow I'll be making a Coopers Pale Ale Clone following AndrewQLD's recipe here: http://www.aussiehomebrewer.com/forum/inde...&recipe=483
Right now I have about 2.5l of starter cultured from CPA stubbies then stepped up from 100ml, to 500ml and then 1l.
It tastes fine and its bubbling away well on the stir-plate - almost popping-off the aluminum foil flask cap - so the yeast seems to be doing well.
However, I'm concerned that pitching 2.5l of starter (100g DME in 1l water) may impact the taste/results of the recipe, since in volume it will be about 10% of the total.
What is the usual practice, when using large volume starters?
Does everyone pitch the entire starter wort/yeast/and all or should I cold-crash the starter to drop the yeast out and just pitch the resulting slurry ... or something else?
Right now I have about 2.5l of starter cultured from CPA stubbies then stepped up from 100ml, to 500ml and then 1l.
It tastes fine and its bubbling away well on the stir-plate - almost popping-off the aluminum foil flask cap - so the yeast seems to be doing well.
However, I'm concerned that pitching 2.5l of starter (100g DME in 1l water) may impact the taste/results of the recipe, since in volume it will be about 10% of the total.
What is the usual practice, when using large volume starters?
Does everyone pitch the entire starter wort/yeast/and all or should I cold-crash the starter to drop the yeast out and just pitch the resulting slurry ... or something else?