The title says it all, numerous threads discuss both, but has anyone done - or knows of a link to - a more scientific study or test of these two methods?
My understanding is "Pitch the whole starter at high krausen" because the yeast is most active and vigorous fermentation will thus commence without the usual lag time.
"Cold crash and decant" to produce the highest number of yeast cells, and avoid adding the fermented starter wort that may give off flavors.
Do I have this correct, and is one way really better than the other?
Thanks,
John
My understanding is "Pitch the whole starter at high krausen" because the yeast is most active and vigorous fermentation will thus commence without the usual lag time.
"Cold crash and decant" to produce the highest number of yeast cells, and avoid adding the fermented starter wort that may give off flavors.
Do I have this correct, and is one way really better than the other?
Thanks,
John