Have a yeast starter going two days now, and I'll be pitching into my wort tomorrow. I'm wondering, do I decant off the liquid and just pour in the yeast, or do I fire in the whole lot?
People do both. My personal preference is to chill overnight and decant unless i want to pitch a very active starter for a quick takeoff (or unless its a low floc yeast like a hefe). Also if your starter ran warm you could be dumping pi$$y beer into your batch
You can decant most of the liquid and first chill it down. A cooler yeast entering a slightly warmer wort will allow the yeast to get a quick start.
thanks guys. If I put it in the fridge now (about 5°c) for the morning and decant then, would that be alright?
Decant and pitch all in one go. :)