I understand that the most floculant yeast will drop out first. I believe that good beer is produced by selecting the least floculant cells within the culture to ensure they keep working until the job is finished, and I understand that no amount of time will drop out ALL the yeast cells, or we would never have any yeast cells to carb our beer.
Question: just began making starters. Once starter fermentation is complete, I plan to put it into the frige, then decant and pitch the slurry. How long should I allow for refrigerating once the starter completes fermentation in order to ensure I have a healthy crop of the least floculant yeast at the bottom of the container?