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Yeast starter timeline



I was going to leave this a blank post with a question mark but I won't. 

What I read is diminishing returns in growth after about 18 hours.  How starter length affects fermentation by ester growth/suppression are issues I would guess depend on your style. 

Also, the active/dormant/rejuvenation cycle of longer starter times vs vitality.

And one more.  We are told to avoid temp fluctuations at all stages of yeast handling.  If a starter is chilled to easily decant and then warmed again, this is 2 fluctuations of about 30F.  If its not chilled to fully settle, are we decanting the best attenuating (also less flocculent) yeast.