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Old 06-06-2009, 01:44 PM   #1
May 2009
Morrisville, NC
Posts: 311
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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?

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Old 06-06-2009, 01:52 PM   #2
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Jun 2006
UP of Michigan, Winter Texan
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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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