Yeast starter query

[banger]

Right, having read previous threads on how to make a number of starters from 1 vial of liquid yeast (which I've done), I've got a couple of questions.

Firstly, once I've built up one of the starters (which I've done with 100g LDME and 1 litre of water) and it's finished 'fermenting', do I pour the whole lot into my wort or do I pour off the 'beer' on top and just pitch the yeast slurry?

Second, a previous post (by RWH I think?) says the starter should be pitched "at high krausen". My impression was that krausen was the foamy stuff formed AFTER the yeast has been pitched, so what does "high krausen" mean?

Sometimes i think I need a science degree to brew decent beer

[James L]

Mate, I have a science degree, and i cant even brew decent beer...

1. Let the yeast settle and pour off the bad tasting beer, and only pitch the yeast slurry.

2. From Palmers "How to brew"

6.6 When is My Starter Ready to Pitch
A yeast starter is ready to pitch anytime after it has attained high krausen (full activity), and for about a day or two after it has settled out, depending on the temperature. Colder conditions allow the yeast to be stored longer before pitching to a new wort. Yeast starters that have settled out and sat at room temperature for more than a couple days should be fed fresh wort and allowed to attain high krausen before pitching.

[banger]

Cheers James, that clears that up. Must have read the original post wrong - thought he meant when the wort reaches high krausen, not the starter