Just started washing yeast and making starters so I am looking on Mr Malty to figure out how much to pitch.
I washed some yeast and canned it in a normal mason jar. There is about 3/16 of compacted yeast after crashing.
I put this in a 1 liter starter at 1.040 for 24 hours before brewing.
I am brewing a 3 gallon batch so I used the calculator to figure out how much to pitch, I am sure I dont need all of it. I will shake up the starter and pitch the quantity that the calculator gives me, the rest I will save for later.
The calculator asks if it is thin or thick slurry. What is a "shaken" 1 liter starter considered? Do I just leave the default setting and RDWHAHB?