So after reading this thread a week ago, last night I decided to give this a go. But - my roommate failed to provide me some jars, and apparently my retention of what I read is not what it once was.
I put some water in the carboy (not boiled, or distilled, from the tap) swirled, and put into two sanitized drinking glasses. Putting tinfoil on top. (I think I got the tin foil concept from yeast starts..not washing for storage). And now they have sat for 24 hours like that. Then I re-read this thread about boiling water, sanitation, de-oxygenating, etc.
I know I could get jars and decant re-wash. But I'm assuming not using my brain (was drinking and watching the Bruins beat the Canucks) and not using boiled water means it isn't worth trying to do anything with this yeast. Any thoughts?
Either way - looks like I'll toss and try again next week. Hopefully will utilize some brains next time.
Question though - I see the Mr. Malty calculation app for Yeast to pitch, but I still don't quite get this. Based on a harvest date of a couple of weeks ago, it reads I need 181 ML of yeast. This is smaller then the 500 to 1000 ML most people seem to use as a starter. And from my washed yeast (when I do it right) do I use the yeast from the 1 quart jar? .5 quarts? Does it even matter, because it goes into a starter and maximizes its potential after 2 days anyway?
If anyone has a good sticky or link to that, let me know. I'm finding some basic info, and the consensus seems to be "as a homebrewer, it is tough to overpitch, so go big or go home".....but I'd like to do this right....