What temp do you keep your starter?

[HarnessStBrewer]

I have read that you should keep your yeast starter a few degrees below what you will be pitching it into. (48 if you will be fermenting at 50) On the other hand it makes a lot of sense to crash it down a day or so before pitching. So…at what temps does everyone keep their starters up until brew day? And do you keep your lagers and ales starters at different temps? Also, if you crash it down, when and how do you do that?

[Happy Smurf]

I have also heard that it's best to pitch to a wort 2-4 degrees warmer than your starter/slurry. So I have been pulling my starter out of the fridge (~40 deg F) and pouring off the starter wort about 10-15 minutes before I pitch. I haven't measured temps to see how close I am.

[seanhagerty]

I have a lager starter going right now for a brew day tomorrow. It is sitting on my kitchen counter on my stir plate (My wife wants to kill me for this). I plan on putting it in my kegerator tomorrow morning as we start the brew day, letting the yeast settle out, and then decanting the liquid off and pitching just the yeast. I expect to be able to get the wort cooled to the mid to high 50's and the starter will be in the high 40's when i pitch.

This is the first starter I have done on the kitchen counter, and it is amazing to me how the starter changes appearance/cloudiness as it goes about eating the wort.

[Sent From My iPhone]

I'm brewing a Pale Ale tomorrow using WL Cal Ale yeast. On Wednesday I put a 2000ml starter on my stir plate and I'll put it in the Fridge tonight to crash it. Tomorrow, depending on how much I've had to drink and if I remember, I'll either a) decant the old wort, allow the slurry to warm up to room temp and pitch or b) decant the old wort about 6 hours before I plan on pitching and add some fresh wort, put back on stir plate to wake the yeast up. I've done both and they've both worked for me. I usually pitch when the wort's around 60-65. The starter is usually around the same temp.

[SunkenBier]

I do my starters at aroung 70 degrees. I have them on a heated stir plate in the garage. Right now I have 5L going for tommorrows weizenbock. On the day of the brew I put it in the kegorator and then I decant on the evening of the brew.

[BeerPal]

Room temp and I pitch the whole thing.

[baltobrewer]

room temp and i decant. i use a stirplate so no way am i pitching that oxidated shite into my hard-earned wort...

[BrewerB]

I keep my starters at room temp (around 70).

I'm new to making them but if I'm going to decant the wort, I'll put it in the fridge 2-3 days before brewday to help the yeast can settle out.