stageseven
Well-Known Member
I have a stout in the primary right now fermenting with WLP001. Part of the reason for this batch was to build up a good bit of yeast for a barleywine that I'm planning on doing next week. I know in theory I could just pitch onto the cake, but since it was a stout I figured it would be better to wash the yeast so I won't have to worry about the previous batch affecting the flavor of the barleywine. The part I'm not clear on is how to determine how much yeast I'm actually pitching. I was planning on pitching however many jars of yeast I need to in order to get an appropriate pitching rate, so is there a correlation like 1 quart jar = 1 vial of yeast or something that I should go by? Am I better off just pitching directly on the cake from the previous batch?