I'm having trouble getting a clear answer on this.
When using a stir plate, how long should you wait until you cold crash it?
I can never seem to tell when a stir plate starter is finished. There's almost no krausen. How can you tell it's finished it's work and started building its reserves?
Then, I will cold crash, decant, and pitch to primary.
Later, I am also planning on using a 5l or 6l starter, crashing it and dividing up the cake and freezing them in glycerin as per this thread: http://www.homebrewtalk.com/f163/do-...freeze-269488/
Thanks to anyone who can help get a definitive answer!