Dilution from yeast starter

[HarnessStBrewer]

For the first time I will be pitching a lager yeast starter into 10 gal of wort. From the calculator on Mr. Malty I will need around 2 gals. Will this amount of yeast starter have an adverse affect on the flavor of my beer? If so how do you compensate? Or is it best to wait for the yeast to settle to the bottom and then dump that into my fermentor?

[BDawg]

Crash it and decant off the majority of the weak beer, swirl it up, and just pitch the slurry.

HTH-

[J.Brew]

+1

[Mylo]

The "Peters" agree.... must be gospel.


Mylo

[HarnessStBrewer]

Reverend! But…my understanding is that if I am going to ferment my beer at 50 then I should have my yeast starter at 48. How could I crash that down? Should I keep the starter at 68 then a day before brewing crash it down to 48 to get it ready for pitching?

[Pseudolus]

The starter can be chilled down below pitching temp. (At least that's how I do it - out of the fridge and into a 60sF ale all the time. Did similar with my first lager.) What's fridge temp? ~36F? Chill it to that, then, right at pitch time, pour off the nasty starter beer, swirl up the flocc'd out yeast, and dump in just that.

(I do all starters - ale, lager - at room temp, too. So maybe I'm not the one to listen to?)

[JJFlash]

On brew day I pull the yeast starter out of the refrigerator, decant the pucky beer off the yeast. Then I add 300ml fresh wort on top and put it back on the stir plate. By later in the day when I am ready to pitch the yeast they have been rousted and are ready, waiting and frothing to start work! Fermentation always starts promptly.

[BrewerJ]

If you start your starter earlier enough the yeast will start to drop out for you and the temp drop will help pull down the last few that are still floating around. You definetly want to decant with that much starter (20%) will have negative effects to your beer.