Yeast starters

[Judanero]

I usually wait overnight so >12hrs in most cases.

Whether it can be done in a shorter time span I'm not sure, personally I would rather err on the side of caution and go a little bit longer than a little bit early.

 

[stux]

I also leave it overnight or 24 hrs

 

[Mr B]

Ok, jury is in (with a caveat)...

The yeast appeared to settle out over the initial 6-8 hours, and formed a distinct layer on the bottom of the flask.

Before bed, I sussed out what it looked like, the wort was fairly cloudy/opaque - but not a grainy yeast opaque like it was on the stirbar.

This morning, pretty much the same. Yeast was quite a firm layer on the bottom, allowing me to pour off the excess wort no probs.

Gave it a good shake to resuspend, and put it on the bench to warm up.

Only took a couple of mins to floc out again, but a bit looser and quite easy to resuspend.

So, I think you can decant and pitch, if you fridge, in a couple of hours. The yeast seems to be fairly 'heavy' and not a haze forming component in the wort.

I found it faster then separating trub.


There you go, too much information, but observations from a newbie.

Cheers