To save a little cash, I made a 1.6L starter (stir plate) last weekend and only pitched 1L into my dry stout. I used the rest to make a 1.5L starter for my next batch, which according to Mr.Malty, requires 148 billion cells or a 1L starter (it's a 1.040 bitter), allowing me to save .5L.
The yeast is WLP007, has really flocculated, and is really clumpy in the starter, so it's not really a homogeneous solution that I can just split up easily.
If I cold crash to get the yeast out of suspension, can someone help me figure out how much of this (in mL) I need to pitch and how much I can save for the next time? I'm not sure how to use Mr.Malty to figure this out.
Thanks for all your help,
Bottled: OK-toberfest, Kolsch (honey, strawberry, raspberry), dry stout, IPA