Problem decanting a starter.

[burtom]

I made a 4 L starter for a Festbier, finished fermenting yesterday. I cold crashed it over night at 36 and set it to 31 this morning at 5:00. Tonight at 6:00 I I went to decant it and when I picked it up the yeast, WLP838 all went back into suspension. Anything I can do to prevent this?
Thanks.

 

[day_trippr]

That's a high-flocculating strain, shouldn't be easily roused compared to many - you should play with wlp2565 if you want "snow globe"
I always pick my crashed e-flasks up just under the lip making a ring with my fingers and treated the whole thing like a plumb bob to keep the bottom level. Works pretty well, even with the 5 liter flask, but then again I have large hands.
Anyway, move wicked slow

Cheers!

 

[burtom]

That's a high-flocculating strain, shouldn't be easily roused compared to many - you should play with wlp2565 if you want "snow globe"
I always pick my crashed e-flasks up just under the lip making a ring with my fingers and treated the whole thing like a plumb bob to keep the bottom level. Works pretty well, even with the 5 liter flask, but then again I have large hands.
Anyway, move wicked slow

Cheers!

Well I didn’t do that. So try wicked slow next time.

 

[MikeCo]

Yes, handle it carefully and decant gently. If possible allow enough time to crash again and decant a second time if you feel like you’re starting to pour out the yeast cake the first time.

 

[burtom]

Yes, handle it carefully and decant gently. If possible allow enough time to crash again and decant a second time if you feel like you’re starting to pour out the yeast cake the first time.

Okay so try to decant a day early. That does make sense.