maltMonkey
Well-Known Member
I usually ferment my starters in a growler. I have concerns about pouring out the "top part" of the starter because:
a) the growler is brown so I can't really see what's going on in there or know if I'm pouring out too much yeast.
b) I worry about decanting the more active yeast cells -- the ones that haven't flocculated yet. I have read that the less flocculant cells are the ones you really want to keep, as the flocculated ones can be "tired" and not ferment as well.
So what's the best method to get rid of all the DME/water, yet retain the most (and best) yeast when decanting from a growler?
a) the growler is brown so I can't really see what's going on in there or know if I'm pouring out too much yeast.
b) I worry about decanting the more active yeast cells -- the ones that haven't flocculated yet. I have read that the less flocculant cells are the ones you really want to keep, as the flocculated ones can be "tired" and not ferment as well.
So what's the best method to get rid of all the DME/water, yet retain the most (and best) yeast when decanting from a growler?