New answers tagged yeast-starters
If possible, you should always crash and decant the bland, unhopped starter beer. But especially for lagers, where the starter volume is usually larger to get a larger cell count. At the same time, ~1.7L into ~19L is only ~10%, it won't affect the batch too much. Also, lager yeasts do have a full range of flocculation characteristics, they're not ...
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