Yeast starter for wheat beer

Northern Brewer General
1

I have some wlp320 from a previous batch of American hefeweizen harvested about 5 months ago from the primary. I am making a starter from a cup of light DME in a quart of water. I do not want to add much of the starter beer to my new batch as I usually cold crash the starter, pour off as much of the beer as i can, shake and add the rest. The problem I see is that a lot of the wheat yeast will remain in suspension of which i will loose if i decant and possibly loose the ones most desirable. I really do not want to add most of the starter beer. Any thoughts or suggestions on this.

Thanks

2

Your best option is probably to make the starter several days in advance and cold crash for a few days before decanting. You might get a slightly slower start, but the end result should be fine.