Blunt wrote:What is the standard time frame allowed to pitch starters? When they are done or when they are in the more active state with some krausen. I understand that if pitched after krausen drops most of the multiplcation of the yeast cells will be complete but will that constitute a lag time for fermentation to start.
Opinions vary. If you intend to pitch at high krausen and hence to pitch the entire volume I would recommend not continuously aerating the starter and not keeping it warmer than the fermentation temperature as you want the starter wort you are adding to not be estery or oxidized.
Some people get the best of both worlds (high propagation and activity at pitching time) by decanting the initial starter wort and adding some wort from the batch to the yeast while the rest of the batch comes to pitching temperature.
Personally, I put it in the fridge and pull it out immediately prior to pitching and decant.
