Is it better to pitch a yeast starter that is at high krausen which assuredly has fewer yeast cells than a yeast starter that has run its course but the cells now have to be re-awaken?
The reason I ask is because somewhere along the way I ran into someone claiming that pitching the smaller amount of awake yeast produced for them quicker fermentation times with better attenuation. This of course is anecdotal so I wanted to see if anyone else had some insight?
The reason I ask is because somewhere along the way I ran into someone claiming that pitching the smaller amount of awake yeast produced for them quicker fermentation times with better attenuation. This of course is anecdotal so I wanted to see if anyone else had some insight?