[quote=“newbrewermel”]when you say “watch the ferm temps”??
you mean make sure it is right ON (mid 60’s in this case)[/quote]Pitch the yeast into 62F wort, let rise to 64F, and hold it there (beer temp, not ambient).
If you pour off the top two thirds, what’s left is going to be about 50% dead yeast. You’d be better off pouring off two thirds and using all or half of that. The bottom part is the crap you don’t want.