So I grew a yeast starter from a Wyeast smack pack. It was a 1L starter and I let it grow (no stir plate) for about 36 hours (36 hours after “smacking”) and then put it in the fridge to crash and settle to the bottom so I can decant and then pitch.
I was expecting the yeast to settle out overnight and leave me with a nice layer at the bottom and a clear broth to decant, but after 3 days in the fridge I still have a pretty cloudy suspension (some have settled to the bottom) with minimal active bubbling still occurring.
How long do I have to wait to decant? I’d like to get as many of the yeast out of suspension as possible. And when I do finally brew, I’m planning to resuspend the room temperature yeast layer in a couple hundred mLs of my 70F wort…does that sound about right?