Any problem with this?

I’ve just finished mashing and pitched some German ale yeast slurry that was in my fridge from a batch I finished fermenting back in February. I used the Mr.Malty calculator and it said to use 230ml of slurry, but I only had roughly 75ml of slurry. I figured I’d try it out as I didn’t have any other yeast on hand. I pitched this 2 days ago and it seems to be fermenting (air lock bubbling). Can anyone see any issues I might run into following this method?

A second question, I have a ton of hops in the bottom of my fermenter (I was testing out a new metal screen to filter out the hops but didn’t work) and was wondering if it was possible to be able to get the yeast out of my fermenter without the hop debris?

do the yeast washing that is in the FAQ and you should be able to separate it. just build up your yeast a little bit as you bring it to life.

SomedumbJerk said:

do the yeast washing that is in the FAQ and you should be able to separate it. just build up your yeast a little bit as you bring it to life.

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Cheers!

Thanks.