Made a 1 L yeast starter using a stir plate from a Wyeast Belgian Wit smakc pack that was manufactured over a year ago. 36 hours ago I bumped this up to a 2 L starter and it appears to have lots of activity. I have a layer yeast at the bottom and I am not exactly sure what there is at the top.
Would this be called "krausen" and does it have active yeast in it?
Should I go ahead and chill this to get the yeast to drop out or contiune to let it be active?
Would this be called "krausen" and does it have active yeast in it?
Should I go ahead and chill this to get the yeast to drop out or contiune to let it be active?