Planning on brewing a kolsch this weekend using some slurry I saved about 2 months ago. I want to do a starter and have a dumb question about it. Should I pitch the whole slurry (150 ml), half? How much slurry do you guys put in your starters?
Also, I know a lot of that slurry is trub and dead cells, so I'm inclined to just use a little slurry in the starter to hopefully just get the top layer of good yeast.