When we talk about sizes of starter, the volume of the 'starter' seems uselessly ambiguous as a way to describe it. The 'starter' includes the beer, right? So the actual yeast is maybe 10-16 oz or somehting? But if you've stepped it a few times, a '1-liter starter' could have a lot of slurry (another ambiguous term, but I interpret it and I'm saying it as the actual yeast that settles to the bottom of the container after several hours of chilling, or longer at room temp after fermentation activity is over). You could have twice as much yeast in the starter, but still have a '1-liter starter'.
So is there any standard nomenclature for yeast starters here on the site?
So is there any standard nomenclature for yeast starters here on the site?