biodarwin
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- Feb 8, 2013
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Any studies or personal experience with this? I just stepped up to a 1200ml starter and after crashing in the fridge there was only a thin layer of clear liquid. 75% of the remaining liquid looks to have yeast still in suspension and then a small yeast cake on the bottom. Does the crashing need more than 24 hours? Should you just not decant low to medium flocculent yeast starters or just a longer crashing time?