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Old 12-12-2011, 11:37 PM   #11
Esmitee
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Cool, Im dumping the whole thing in the starter and I'm sure it will take off and be fine! Thanks!



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Old 12-12-2011, 11:50 PM   #12
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Cool, Im dumping the whole thing in the starter and I'm sure it will take off and be fine! Thanks!
Most definitely - Remember, that Mr. Malty calculation for 're-pitching with a slurry' is WITHOUT making a starter. You'd need 482ml of slurry to correctly pitch directly into 5gallons. It'll be more than enough for the starter and a good insurance policy.


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Old 12-12-2011, 11:54 PM   #13
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Cool, Im dumping the whole thing in the starter and I'm sure it will take off and be fine! Thanks!
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?!

Thanks
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Old 12-13-2011, 01:02 AM   #14
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Bmock, I am by NO means a yeast expert in no way, Im just trying to learn.

And I am, with the help of others from this board. I'm sorry ,I can't answer your question, but I am very Sure someone else will!

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Old 12-13-2011, 04:13 AM   #15
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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?!

Thanks
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.
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Old 12-15-2011, 03:32 AM   #16
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Well You guys were right on..... about 40 hours later.

I t started cool for a day untill I moved it in my fermenator up to 71*

Im going to step it up once , then brew a Blond Ale





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