Originally Posted by christpuncher123
Yes it has been refrigerated. According to mrmalty, I need 136ml of yeast for slurry. There is an oz in each jar so all three jars together are only 90 ml. That's not enough correct?
First use Mr. Malty to calculate the viable number of yeast cells in what you have in those jars. You have the volume of the slurry, now you have to check the approximate cell count.
I would make a starter in any case--that way you can pitch active yeast. Throw the yeast from all three jars in the starter. Shaking is fine (but think about getting a stirplate--one of the best things you can do for your beer). Put the starter in the fridge the night before (or, if you forget, the morning of) your brewday. If you have more slurry than you think you need, pitch some and wash the rest. I don't think overpitching will be a problem, though.