Cold crash starter or decant warm

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Kaz

Kaz

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I have a 2L starter that will have been going for about 36 hours when I'm ready to pitch. First question...with 2L, would it be wise to decant off about 1500ml before pitching or pitch the whole thing? Second, if I'm going to decant, do I want to stick this in the fridge tonight so more yeast drop by tomorrow or just decant with it at room temp? TIA
 
Crash it now (I usually do after 24 hours), pull it from the fridge right before pitching, decant, and pitch it cold. Look for info on 'cold pitching' to find out more.
 
What's the size of the batch?
I make 5g batches, and happily pitch a 1 liter starter without decanting.
If the starter is greater than 1 liter however, I chill and decant to avoid potential off flavors from the starter making it through to the beer.

-a.
 

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