Howdy ho brewers!
Last time when I made a hefe i pitched the whole 2 liter starter in to my wort.
The reason being that I wanted all the different kinds of hefe-cells in the wort.
Im brewing a weizen bock in a week and I just started to plan the propagation period.
The thing is that i need a pretty big starter for this one and I dont know If I want to pitch
the whole starter in to the wort... Chilling the starter before pitch and decant would only drop
one portion of the cells and the ones staying in suspension adding haze and flavor would be left
out if i would decant and just pitch the slurry...
I could go on a by more yeast and skip the starter.
But if theres a way to get around that I'd be happy (No local homebrew shops around)
Or split the batch on two brewdays and pitch the new wort to the fermenting thats already going at this time...
What would you do?
