So ever since I've been using a starter with my stir plate I've noticed something odd... All my batches have no yeast clumps going into the glass. For example, when I would use Wyeast 1056 just pitching from one pack I would often get some yeast in the beer even with a careful pour. It would sink to the bottom and stay there but you could clearly see it. But now, using a starter with the stir plate it all stays behind in the bottle, I don't get any settling at the bottom of the glass. I originally thought it was a fluke bit now after many batches I get the same results. I'm happy of course because it's making beer that is visually more appealing but can someone tell me why this might be? I always thought more yeast cells would translate to more yeast in the beer. Is it because they are healthier? Or am I just crazy?
Rev.
Rev.