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