Originally Posted by Thirsty_Monk
If you do up to 2 liter starters clam is that there is no need to decant.
If you are going to decant starter the yeast "should" go thru the whole "lifecycle".
24-36 hours is the growth phase.
Then fermentation and flocculation. You know that yeast is done (flocculated) when starter become to be clear again.
After flocculation put the starter to the fridge for 24 hours and then decant the spent wort.
Using a stirplate the starter never becomes clear since the yeast are always in suspension (which is one of the reasons to use a stirplate) I just wait 2 days and put it in the fridge, then decant.
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