Originally Posted by The Pol
There is a difference. I decant all of the nasty beer off the top of the yeast. That has been oxidized and fermented at about 75-80F, and I prefer it not go into my final beer.
You could get a sneak taste of your beer if you just bottled a 22 from your starter. you could be drinking that while you transfer to dry hop. I realize there would probably be flaws from the high ferment temp and oxygen but still.....
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,