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When you say decant, can you please explain? As I am a chef and understand a lot of different cooking terms I am finding that some of our brewing terms don't always match up as I understand them. I would also like to thank BJA and BM13 for their input on this subject as well. I am the...

I know when I start a sour dough starter I like to and have an inch or two of liquid to allow for evaporation but when looking at this there should be. I truly don't know either way, I can see a reason why and a reason why not. So to put this to rest/test, I start my starter in the carboy and...

Very true. I had not thought about depth till you said that. The yeast does need room to travel to live and do it's job. Thanks! Sent from my iPhone using Home Brew

Ok! I was thinking that but I wanted to make sure so I didn't have a waste of money! Thanks!

Okay so my question is this: Can I start my starter in the carboy I am going to ferment in? It is all going into the fermentation anyway so why not start it there and when I dump over the chilled wort it will mix and add the O2 needed to getting the process started. I am new to using starters...