Does anyone have a good estimate on the minimum time needed to cold crash a yeast starter for decanting?
I'm brewing an I.P.A tomorrow with an O.G. of 1.070. I made a 2 quart starter today at noon and will pitch tomorrow around 2 p.m.. The problem is the volume of the starter. I plan on racking 5.5 gallons to a 6.5 gallon carboy. It seems like a half gallon starter would take up a lot of precious head space. If i start cold crashing the starter at 8 a.m. that will give it six hours to stratify. Is this enough time?