At what point do I pitch the starter into the wort?
A great deal of discussion rages over this topic. Should the starter be fermented completely, the spent liquid decanted, and the yeast pitched or should the entire starter be pitched when at the height of activity? Most yeast experts say that when propagating yeast, moving at high krausen is optimal. The time of high krauesen can range anywhere from a few hours to twenty-four or more. It depends on the amount of yeast added to the starter wort, yeast health, temperature, and several other factors. Doss says a starter made from an XL pack of yeast into 2 liters of wort will reach its maximum cell density within 12-18 hours. If you’re starting with a very small amount of yeast in a large starter, it can take 24 hours or more to reach maximum cell densities. For the average starter, let’s just say that the bulk of the yeast growth is done by 12-18 hours. I like to pitch starters while they’re still very active and as soon as the bulk of reproduction is finished, usually within 12 to 18 ho
