wherestheyeast
Well-Known Member
Apologies in advance if this has been discussed before.
I'm curious about cold crashing yeast starters; I've read that its common practice to cold crash & decant a starter prior to use;
Its also my understanding 'cold crashing' is common practice prior to boggling & that there is plenty of yeast in suspension for carbonation.
Am I misunderstanding the techniques here? If there is yeast remaining in the finished beer after cold crashing why would you want to cold crash & decant a starter?
I'm curious about cold crashing yeast starters; I've read that its common practice to cold crash & decant a starter prior to use;
Its also my understanding 'cold crashing' is common practice prior to boggling & that there is plenty of yeast in suspension for carbonation.
Am I misunderstanding the techniques here? If there is yeast remaining in the finished beer after cold crashing why would you want to cold crash & decant a starter?