Newbie starter maker question:
I have read that when you make a starter, you decant the starter wort and add the yeast at the bottom of the starter to the actual batch. Since a starter is only a day old, aren't most of the viable yeast still in suspension? What is the proper way to maximize the yeast being transferred while having the least possible effect on gravity and flavor profile of your beer?
I have read that when you make a starter, you decant the starter wort and add the yeast at the bottom of the starter to the actual batch. Since a starter is only a day old, aren't most of the viable yeast still in suspension? What is the proper way to maximize the yeast being transferred while having the least possible effect on gravity and flavor profile of your beer?