maltoftheearth
Well-Known Member
I have not seen a consensus on this yet -- could someone tell me whether it is a "must" to decant yeast from a starter for a lager? Bonus points for "why"?!?!
I guess I am confused because my starters do not sit for more than 24-28 hours at room temperature. Over that period of time I imagine that there is a fair amount of yeast that remains in suspension. Hopefully I am wrong. That has been typical as late anyway.
I guess I am confused because my starters do not sit for more than 24-28 hours at room temperature. Over that period of time I imagine that there is a fair amount of yeast that remains in suspension. Hopefully I am wrong. That has been typical as late anyway.