YET ANOTHER YEAST STARTER THREAD:
Decant or not decant?
I’m new to starters and will be using my first yeast starter on my next extract batch - an NB saison.
Much like the pro/con discussions of using a secondary fermenter - it seems split on whether to decant my starter or just dump the whole thing into my fresh wort.
Does decanting risk losing some of the viable yeast or will that have settled?
What are the cons of dumping the whole starter?