I've built up my lager starter to about 3 1/2 quarts, and it is bubbling away in the basement corner at 50 or so deg. This is where I plan to ferment my beer.
I was going to put it in the fridge, let the yeast settle, and pour off the excess liquid, and pitch the slurry only(as per How To Brew). However, the starter is not "done" and is still at high krausen and brew day is tomorrow.
My starter is made of the same DME as the brew. Is there is huge risk of off-flavors if I pitch the entire starter? How do you prepare your lager starters? Do you pitch the entire starter or just the yeast slurry?
I was going to put it in the fridge, let the yeast settle, and pour off the excess liquid, and pitch the slurry only(as per How To Brew). However, the starter is not "done" and is still at high krausen and brew day is tomorrow.
My starter is made of the same DME as the brew. Is there is huge risk of off-flavors if I pitch the entire starter? How do you prepare your lager starters? Do you pitch the entire starter or just the yeast slurry?