I apologize if this is not the correct location for this topic. Also, I used the search function but couldn't find a dedicated thread, so I again apologize if this has been answered elsewhere.
When making a yeast starter it seems you have 2 options - let it sit for a shorter period of time, lets say around 18 hours, and dump the entire mixture into your wort. The problem with this is you are adding 2 liters to almost 20 liters, and diluting it by 10%
An alternative is to let the starter sit for a few days, put it in the fridge so the yeast drops, decant it and throw away most of the liquid and pitch only the slurry (remaining yeast at the bottom).
My concern is will this be over pitching the amount of yeast needed? According to the MrMalty calculator (I think it assumes the first method of 18 hours and dump in everything) this method will produce too much yeast since it will have 3 days rather than 1 day.
What are your experiences?
If you are going to make a starter and let it sit for a few days and decant off the liquid:
1 - how much starter do I need for a 5 gallon batch? 2 lites? 1 liter?
2 - do you let it sit for 3 days? 4 days?
3 - when making a 2 liter starter - do you add in 2 liters of wanter, then add in DME, resulting in more than 2 liters OR do you add DME and pour in water to fill to 2 liters?
Please refer me to any articles than will answer these questions, thank you
