Total n00b question: How to decant?

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aeonderdonk

aeonderdonk

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I see a lot of references to decanting beers, either from a commercial beer with sediment, a yeast starter, and liquid off of a yeast cake.

Is decanting simply pouring carefully or is there more to it than that? Should I be using a syphon?
 
For liquid off of a yeast cake (finished beer), it should always be racked (siphoned). Finished beer should never be poured, except into your glass! You don't want to splash or otherwise aerate already-fermented beer because you can oxidize it.

For decanting spent wort from a yeast starter, pouring is fine.
 

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