Decant when stepping up?

I've read up on starters plenty throughout the forums but I'm not sure that I've seen it clearly stated whether or not that you must crash and decant when stepping up a starter. I need to get the Yeast book but until then I'll use the other best source for brewing info, HBT. :rockin::rockin:

Can you just add the additional wort to the smaller starter or must you decant then add? I've used mostly dry yeast simply for the ease of use during the past year and I'd like to try to start mixing in some liquid yeast here and there.

If you don't decant you are diluting the SG of the wort. If you dilute too much you can decrease the potential of the yeast to multiply. If you calculate for reduced SG it's probably not a big deal, but I think most people ferment, decant, and repitch.

You can decant ... or not. Decanting will get the largest increase of cells.

If I am stepping up a starter I always decant .

Thanks everyone. I assumed as much. I just needed to have it spelled out I guess.