Ross
CraftBrewer
- Joined
- 14/1/05
- Messages
- 9,262
- Reaction score
- 370
The latest BYO magazine in it's cloning article, says to make your yeast starter, let it ferment out, pour off the liquid & just pitch the yeast.
I was under the impression that pitching your entire starter at full krausen was the prefered method?
I was under the impression that pitching your entire starter at full krausen was the prefered method?