So I made a few litres of sweet wort the other day and froze it.. og 1.042 with the intent to boil, cool, and pitch for a starter as needed.
I will be using white labs super high gravity for the starter for a barleywine and was curious of the best approach.
Now my preference is to not pitch all the liquid (at least 1 litre of starter) to my barleywine, partly because the sweet wort turned out super cloudy, also I don't want to dilute, so my question is:
Is top cropping the yeast a viable option? Or would letting it fermented and settle be better?
Also how much wort should I use for the starter?
I will be using white labs super high gravity for the starter for a barleywine and was curious of the best approach.
Now my preference is to not pitch all the liquid (at least 1 litre of starter) to my barleywine, partly because the sweet wort turned out super cloudy, also I don't want to dilute, so my question is:
Is top cropping the yeast a viable option? Or would letting it fermented and settle be better?
Also how much wort should I use for the starter?