twelvelookslikex
Well-Known Member
I washed my yeast from my first beer I made and filled up an old liquid vial full of yeast. I'm just wondering how much of this I should use to make a starter?
yeah, I've seen the "pitch 1L" suggestions a few times and it confuses me. When using Mrmalty, it suggests somewhere around 100mL for 5 gallons. Why pitch 10 times that? Is slurry not as dependable, so you pitch more of it?
edit: I was using the "repitching from slurry" tab. Does that mean you're trying to restart a stuck fermentation? Maybe I don't understand the calculator
That means that you are repitching part of a yeast cake from a previous batch (typically without washing it). The 100 mL refers to 100 mL of pure yeast from the bottom of the fermenter.
People refer to pitching 1 L as a stepped up starter building yeast numbers from a small sample. It refers to the original 1 L of 1.03-1.040 wort in the starter, not the size of the yeast slurry.
That is what I figured it was. I have a growler 1/4 full with slurry from a local brewery. Some say to pitch the whole thing, the brewery said do a cup's worth. That's quite a difference. A cup's worth seems to be close to a wyeast packet, which has been working fine for me so far.
soo use the entire thing in my 1L starter?
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