This has never happened to me before, so I was looking for advice. Last week I made a ~2L starter for some harvested WLP001. The intent was to use this for a Pliny the Elder clone (grain bill ~15#).
When I made the starter, I used 2 cups of extra-light DME, let it go for about 2 days and then stuck it in the fridge. After a couple days all the yeast had dropped out of suspension. So far so good.
On brew day (today), I had intended to pull the starter in the morning and when I brewed in the afternoon, simply decant the wort and pitch the stuff on bottom. I've done this before with no issues. Today, however, I noticed that the starter has clearly restarted activity.
So the question: should I shake it up now, getting all the yeast into suspension and get some extra reproduction, or just leave it. Either way it seems like I should pitch the whole thing (wort and yeast) since I'm thinking there's probably a significant amount of yeast in suspension now. But I could even be wrong on that. I was hoping not to pitch 1.5-2 L of sugar water into my beer, but it might be unavoidable.
Thoughts?
When I made the starter, I used 2 cups of extra-light DME, let it go for about 2 days and then stuck it in the fridge. After a couple days all the yeast had dropped out of suspension. So far so good.
On brew day (today), I had intended to pull the starter in the morning and when I brewed in the afternoon, simply decant the wort and pitch the stuff on bottom. I've done this before with no issues. Today, however, I noticed that the starter has clearly restarted activity.
So the question: should I shake it up now, getting all the yeast into suspension and get some extra reproduction, or just leave it. Either way it seems like I should pitch the whole thing (wort and yeast) since I'm thinking there's probably a significant amount of yeast in suspension now. But I could even be wrong on that. I was hoping not to pitch 1.5-2 L of sugar water into my beer, but it might be unavoidable.
Thoughts?