I have a 1.6 liter starter of WLP400 (White Labs Belgian Wit) going for a white IPA. Normally I would put the starter in the fridge for 24 hours and decant all the spent fluid and just pitch the yeast.
I am afraid that with such low flocculation I will be throwing out most of my yeast if I do this. Any suggestions?
I am afraid that with such low flocculation I will be throwing out most of my yeast if I do this. Any suggestions?