I have read somewhere that after a cerain number of hours, the yeast count of a starter does not increase, but that the yeast are simply tiring and ageing as they complete the starter fermentation. The suggestion was that - I think - at high krausen the starter could be crash chilled to keep the yeast young before pitching.
Can anyone confirm / deny this as a desirable brewing practice?
Can anyone confirm / deny this as a desirable brewing practice?