I know I goofed and should've started it yesterday, but is roughly 24 hours enough time to get a 1.4L starter going, crashed and decanted for a vial of WLP029?
pitch the whole thing if its feasible for you; the starter will be at high krausen and the little yeasties will be awake, hungry and ready for more.
Doing a Honey Rye Kolsch, and kinda wanted to crash and decant to minimize off flavor from pitching the whole thing
Not sure if anyone does what I have done numerous times but your use of "non-recipe beer" made me think it might be relevant. I often take my base grains and sometimes depending on the recipe a tiny amount of the character malts (no roast) and essentially make a 1-2 liter wort by mashing in a sauce pan and then a boil to the OG I am looking for for my starter then chilling in my flask and adding the yeast to the flask on the stir plate. Pain in the butt? Yeah a little. But in the instance I did this, I didn't worry about dumping the whole starter to the rest of the batch.
1L is my own personal "cut off" volume for pitching the whole starter into a 5 gallon batch. Anything larger gets decanted first.
Not a terrible idea, to try and match the grain profile for your starter if you have to dump it. However, I think the real issue is, dumping >1 liter starters into beer that have been aerated constantly. It's a severely oxidized beer, regardless of matching your beer closer than just plain DME and water.
[ote="koopa, post: 1576949, member: 213198"]1L is my own personal "cut off" volume for pitching the whole starter into a 5 gallon batch. Anything larger gets decanted first.[/quote] I'd agree.
