Beer Forum

So, I was out running tonight and had a thought pop into my head while pondering all things brewing. I use a wort chiller and whirlpool ala Jamil. Standard recirc for 15mins prior to flameout to sterilize everything, then chilling down to at or below pitching temp.

I'm getting ready to start doing 10 gl batches, which would involve pitching one big starter, cut in half, into two fermenters.

My oddball thought... Would there be a good reason not to pitch the whole starter into the kettle once pitching temp is reached, let it whirlpool for a min or two, then rack over into the fermenters?

My thought is that the yeast would get mixed in nicely, a lil extra aeration perhaps, and then go straight into the fermenter. And I wouldn't have to worry as much about measuring the starter out evenly/perfectly.

Thoughts?

im no yeast expert but think the main concern would be how much yeast would get lef behind in the trub.

I don't leave much behind in the kettle as is...

I haven't tried a 10 gallon batch yet, but that's probably what I would do, too. It seems like the yeast would be more evenly divided between the fermentors. That, or make two starters...

I always had 2 two liter starters and pitched one in each, but don't see a problem with what you propose as long as you are pitching enough yeast. It can't be much different than adding 5 oz of sugar to a bottling bucket, stiring, and then bottling for bottle conditioning ... actually better for consistency than adding sugar to each bottle.