Just wondering, what is the best thing to do when making a starter and you know the yeast will overflow? I knew my yeast was going to go crazy (White Labs London Fog) on my last starter so I used a 4L fermenter instead of my 2L flask. Anyways I had about 1.5 L of starter in the 4L fermenter on the stir plate thinking "no way this will overflow", well I'm certain one can guess what happened. Thankfully it wasn't a huge overflow, but it still did over flow. So what should one do when making a starter with yeast that will overflow? Thanks in advance!