So I wanted to try using some yeast from my favorite micro brew pub and left a sterilized 64 oz growler with the brew master and he filled it half way full with a second generation N.W. ale yeast from thier scotch ale which happens to be my favorite beer they make. Now I wanted to use this for my pumpkin ale, but got impatient and brewed it allready. My next beer to make is my wit wich I make w/ American ale yeast anyway, so I'm wondering how to go about using this yeast in my beer. I have kept the yeast in my refrigerator for 2 weeks. I plan on bringing it back to room temp and adding some DME to wake it back up before pitching. Should I add the whole 32 oz's or would that be too much? 5 gallon batch btw.