Originally Posted by bmock79
I have been reasearching washing yeast and look to do it on my next batch, I am curious what numbers you would plug into mr malty when you go to make your starter? Do you know the viability or is it just an assumed number?
If that makes sense?!
Mr Malty actually calculates viability based on harvest date. I'd say it is very overly cautious however. When you harvest the yeast after racking, you can assume you have nearly 100%, healthy yeast, as it just got done with a good meal. The dates on liquid yeast are 4 months after preparation, so you've got at least that long until you need to worry about viability. People here have easily gotten 6 months or more out of their washed yeast. Get into the habit of making a starter with every batch. It's easy, doesn't take very long, and hey, you're getting a whole bunch of yeast for free, so its a small price to pay.