[gmac]

I just had a thought.  Normally I'd let a starter run for a few days and then cold crash it and pitch the healthy yeast at the bottom.  But for a wit, is this the right plan?  I'm wondering if the yeast will settle properly.  If I was to pour off the liquor on top, am I really getting rid of the less floculent yeast that I should be keeping?

[denny]

I've never found crashing and decanting wit yeast to be a problem.