I definitely see the point, and my post was certainly not meant as scientific fact.
I’ve done it both ways recently (pitched a whole starter and decanted the starter then pitched) and wasn’t really able to notice a difference. I would assume that a specialized judge may be able to taste a difference, but that is probably due to any one of my other screw ups from my brewing inexperience :lol:
It seems to me that the difference, if any, would be so insignificant that a study on the subject is probably not warranted.
