Originally Posted by Blaze
OK, so I made a yeast starter, but not certain how or what to pitch? Should I pour off the starter liquid and just use the yeast sediments from the bottom, or shake it up and pitch the whole thing?
either way is OK.
If it's a small starter like a quart then I pitch the whole thing. If it's big like a half gallon then I pour the top part doen the drain and pitch only the yeast cake.
NOTE: To pour of the liquid it's best to let the starter go a bit longer so the yeast has time to finish growing and flocculate. If you did it to soon you'd end up wasting all the yeast that is still in suspension.