Ideal Time To Pitch Starter

[Sammus]

Resurrecting this one to ask a further question:
How long should you chill before decanting? a few hours? overnight?
And after decanting, am I right in assuming you should still let the thick yeast slurry that is left atemperate before pitching?

HABAHAGD! :icon_cheers:
Jono.

I often leave it at around 0-1C for up to a week (usually one or two days). Even then there is still a significant amount of yeast in suspension - depending on the yeast of course. If it was WY1968 for example, you could let it ferment out and the yeast foccs out to a rock hard layer at the bottom within a matter of hours some a much more difficult though.