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How long does one leave a starter to ferment before pitching into wort? I just made it and looking to brew tomorrow or the day after

I generally go a day or two out from when I want to pitch it. If the starter is still bubbling away I throw the whole lot in, otherwise I drain the beer off the top and throw in the sludge on the bottom.

I'm brewing Sunday. Today I boiled 6oz DME in three pints h2o till hot break. Cooled to 80F, aired it up and poured into a 1/2 gal growler. Pitched safale US05 and put an airlock on it. (Everything scrubbed and starsan prior of course)

I'm anxious to see if pitching that on Sunday night helps produce a dryer end product. I have been getting FG around 14 points and would like to see that around 8-10...

I'm also going to wash my yeast on the batch I bottles Sunday. Hoping that goes well.

My next yeast buy is going to be Wyeast American Ale II. They claim it has a higher etoh tolerance so I can chase my dream of a big ipa.

US05 doesn't require a starter. Just rehydrate the yeast in cooled boiled water and pitch.

http://www.fermentis.com/wp-content/upl ... A_US05.pdf

I know and that's what I normally do, but its all I had and I wanted to try making a starter. Can't hurt, if nothing else it will boost cell count and elimination lag time.

Monday I'm buying a couple wyeast American ale II smakers. Will start that for the next batch.

If your making a starter you will only need one packet. Save the other one or save your cash. I wasn't to fussed on AA II 1272. Didn't suit the style I was aiming for I think, probably good for darker ales Amber, reds...

I want to try it just because it tolerates high alc. Wyeast claims 10%

Bought two Wyeast American ale II smack pacs. Got home and saw the manufacture date was august 2012. Thought they'd be fine since they were in a fridge at the store. Nope! Both dead. I might have to make a trip to Odell and see if the lab will exchange for fresh.

Wy1272 is my favourite seppo yeast.

5 month old yeast might take a day or more to swell up, very dependent on yeast strain. How long since you smacked them?

I'm brewing a rye victoria golden ale and a 10 min light amber ale on the weekend using this yeast.

I had two packs of 1272. Popped one about 24 hrs ago. Still flat as a cat. The second one I popped about 12 hrs ago. It has actually puffed to about 4.5 cm. I'd say its about 1/3 swelled. I'll give it a chance. I'll make up a starter for it and pitch in a few more hours. See what I get.