I have a 3L starter of Wyeast 3787 (Westmalle) which I plan to use in about 24 hours time (Sunday arvo). I'm making a Tripel, 1085 OG, 25L. I made the starter on Monday, it is now Saturday and the starter hasn't fully fermented out. It still has small krausen, about 1/2 inch thick, bubbling my wine airlock twice a minute, plus it hasn't cleared. It is currently in my sunny laundry at 24 deg C.
I don't want to pitch the entire 3L starter into 25L or wort! Could I chill it over night, decant and pitch slurry, even though the starter hasn't finished on it's own??
Usually I've found a starter made on Monday is slowing down or stopped by Friday, I chill overnight, decant and cold pitch the slurry only. What should I do?
It would be nice for the yeast to be ready when I am!
I don't want to pitch the entire 3L starter into 25L or wort! Could I chill it over night, decant and pitch slurry, even though the starter hasn't finished on it's own??
Usually I've found a starter made on Monday is slowing down or stopped by Friday, I chill overnight, decant and cold pitch the slurry only. What should I do?
It would be nice for the yeast to be ready when I am!
