I didn't spend an hour+ mashing and sparging to add in pilsner DME wort fermented without hops on a stir plate at 75degrees.
Thats exactly how i feel! I put a lot of time and effort into producing my beer, and It makes me very uneasy pitching a bunch of crappy dme beer into my baby!
Im still not very clear on how to go about the starter process. I went ahead and pitched the whole starter after most of the people on here advised me to do so, but I would much rather pitch just the yeast in the future (and the past).
I have been reading Jamil's yeast book and in his section on starters, it recommends pitching the whole starter if it is less than 5% of your total volume. However mine was more like 10% (1800ml) and I believe that size starter is pretty average for most 5 gallon fermentations. Another point he makes is that the higher attenuating, less flocculent yeast will still be in suspension in the starter after 12-24hrs, so in order to get these yeast in your beer you must pitch the entire starter.
Anyone think they can bring a little clarity to this?