Making a BSDA at about 1.1OG, doing a 4L starter and using a stir-plate; think it'll be good to go after 24hours?
I typically do my starters in 2 stages: 1) 1000ml wait 48-72 hours 2) decant, add 1750ml of fresh wort, and pitch 24hours later into 10 gallons. I think you'll be good after 24 hours, however it will still be activly fermenting so you'll need to pitch the whole thing without decanting off the spent wort. With such a big starter, it may adversly effect your final beer adding all that oxidized stir plate wort.
I agree with hopsandmalt, I personally wouldn’t pitch a 4L oxidized starter into my wort. You may want to read this thread: http://beeradvocate.com/community/threads/when-do-most-of-you-make-your-yeast-starters.50343/#post-652310 The key part of the above thread/post: “Of course, if you have a large starter volume in relation to your batch of beer or a starter that was continuously aerated, then you probably don’t want to pitch the entire starter into your wort.” Cheers!
How many gallons of beer are you making and how old is your yeast vial/smackpack? A 4 Liter stirplate starter is huge, even for 1.100 OG ale wort.
Not huge really... A month old smack pack creates ~370 billion cells by yeast calc and a 5.25 gallons of 1.100 needs ~350. I know a guy that has a 5L flask he runs full due to the number of lagers he makes...
That's all true enough. But that's why I asked about batch size and yeast age. For me, month old packs are the exception rather than typical. For example, 5 gallon batch, week old yeast, and now we're talking about 2.6L. The context of the question made me feel like the OP may not have made many starters, so I felt I should ask for more detail.
For me it's the exact opposite, and at $13 a pack!! Just found another place in town selling for $9, I can't tell you how excited I am.
