Originally Posted by Sulli
Where does that say it takes 3 days to fully attenuate?
Do you understand that pitching at high krausen means that it is not fully fermented... which is what this discussion is about? I was explaining that I let my starter ferment for 3 days, wait for the yeast to drop, and then refrigerate before decanting and pitching. This is how many people do it. In my experience, there has always still been activity after 24+ hours.
Go back and read my posts in order. Then ask yourself why you're being such a douche. I was talking to chickypad with my comment about the links anyway, not you.