ChandlerBang
Well-Known Member
I have a couple mason jars of washed yeast. In one of them I have about a 1/4 inch of trub under the half inch of yeast. I guess 20 minutes isn't enough time for the trub to settle out before going to the final container, noted.
Anyway, is that going to hurt a starter if I do the chill and decant method so I don't pitch the whole starter?
Also, how much yeast is half inch thick in a quart mason jar? Is that enough to use half for one 1L starter? Use the whole thing?
Anyway, is that going to hurt a starter if I do the chill and decant method so I don't pitch the whole starter?
Also, how much yeast is half inch thick in a quart mason jar? Is that enough to use half for one 1L starter? Use the whole thing?