Every time I go to decant my starters, I can't help but think of how much of the "balance" of my grown up yeast is still trapped in suspension -- after all, unless the solution itself is more or less clear (like in washed yeast in mason jars kept in the fridge), doesn't that insinuate there's a significant balance of yeast still suspended in solution? I'm looking at a starter right now, and it only appears that I've got about 100ml of yeast cake on the bottom... shouldn't that look like more for 2.5b cells?
Fermenting: American Stout
Kegged: Biere de Garde, Premium American Lager, "May Day" Belgian Pale Ale, "Witty Retort" Light RyePA, "Spring Break" Marzen
Bottled: "Sh!tshow" Schwarzbier, Maibock, Saison, Kolsch