I am planning to brew the Northy 12 Belgian Quadrupel ale this weekend.
I am going to make a yeast starter (never done this before) using a “Fast pitch Canned Wort” can, an erlenmeyer 1L flask, a foam stopper and the yeast that came with the extract recipe.
Now for my question:
Most yeast starter instructions online don’t tell you how much yeast to pitch into the starter. The recipe I bought came with 2 packs of dry yeast: Safbrew BE-256 Dry Brewing Yeast (2 pack). Do I just pitch both packs into 1L of starter? Or is that too much?
Also: I read most people cold crash and decant their starter after 24 hours. How do I do this? Do I just put the starter in the fridge after 24 hours, then pour off the liquid off the yeast trub before pitching into the beer? Will putting it into the fridge not make the yeast go “dormant” or something?