So I've finally decided to save some $$$ and wash some yeast. I have 3 varieties now and this week plan to use one for the first time. So far, very simple and easy.....everyone should do it.
But, a stupid questions first. When I make a starter, I know I should bring the jar to close to room temperature but aren't I supposed to pour off a good bit of the clear beer/water part before I shake the jar and add to my starter?
Also, I usually make a starter about 36 hours before I pitch but when using a starter with washed yeast that are under 30 days old, is 24 hours before pitching enough?