Decant Starter with Low Flocculating Yeast?

[DerekS]

So I plan on brewing an American Wheat beer using Wyeast 1007 German Ale which has low flocculating properties. It was packaged a little over 4 months ago, so according to MrMalty I need to do a 2 step starter, both 1L in size. My plan was to cold crash for 24 hours after each step and decant each time before finally pitching the slurry.

A few questions:
If I cold crash before decanting, should the yeast mostly drop out of suspension even though they don't flocculate well? Should I wait 48 hours rather before decanting? Or do I need to just plan on pitching the entire starter into my wort whenever I'm using a low flocculating strain?

 

[billl]

Even low flocculating yeast will eventually settle at fridge temps. It's just a matter of time. It is pretty darn obvious if they have dropped or not, so you shouldn't have any issues unless you try to rush it.

Personally, i'd start early and decant the first step and then not worry about decanting the second step. I don't worry too much about pitching a 1L starter, but 2L is kinda pushing it.

 

[kcmobrewer]

They'll drop out with the drop in temp. Whenever I am using a low flocculating strain I cold crash for like 3 days between stepping up. Probably not really necessary, but I leave myself plenty of time to prepare for each batch I brew anyway.

 

[DerekS]

Okay thanks guys. It also sounds like it can take a while longer for even the starter to get going with older yeast, so I think I will be starting the process a week before brew day.