Have slurry, how much to use?

I brewed a 10 gallon batch and ended up with about a pint of pure yeast. I am going to brew another ten gallon batch and want to use my new stirplate for a starter and want to know how much I need to use in order to brew the next batch? I usually use the whole amount to make the next batch. I know it is excessive, but it gets the job done and it is way freaking better than underpitching.

That said, any thoughts?

I am thinking of brewing this weekend and would be getting the starter on in the next few days so any info is much appreciated.

I might be dumb but isn't a pint of yeast enough for 10 gallons?

yeah just dump it in you dont need the stir plate
all that will do is increase contams chances

i just keg 10 gal of cream ale and used the yeast to make 5 gal of cider monday morning
i just carefully pored off the yeast from one carboy and pitched it right in to the juice
it was about 10oz that was yesterday and its going like a rockette
i am doing 5 gal of juice plus 3 lbs of DME and 3 cans of concentrate plus some crystal 60 and .5 oz of centillion hops
its going like a rocket i am doing it in stages first stage was 2 gal juice and the
DME , today i added one more gal of juice, , and so on, the last can is to back sweeten after a super cold crash and racking.

MrMalty.com will show you how much slurry is needed.

I have read MrMalty.com and it has good info. However, how is it that I can start with 2 packets and end up with a loaf of yeast and that is the same amount to ferment the same size batch? This is kinda my way of trying to use my stirplate since I harvested the yeast about two to three weeks back and I want to make sure that it is nice and healthy. I was under the impression that it is a good idea to make a starter if you aren't just repitching within a week or so. All this said, the last time I pitched straight from a slurry that had been hanging a couple weeks I got a ton of esters that I didn't like. This is why I would rather try to make up a starter for a day or so and then pitch that instead.

So how much do I need for a starter? A cup, 1oz, 10 grams, the whole thing?

Matt Up North said:

I have read MrMalty.com and it has good info. However, how is it that I can start with 2 packets and end up with a loaf of yeast and that is the same amount to ferment the same size batch?

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I don't really understand this question. Are you talking about dried yeast packets?

If so, the yeast are manufactured with nutrients and are compressed. Water has a lot of volume; most of even the thickest, pancake-batter yeast slurry is still water. Hell, you're pretty solid, and you're 60% water!

This is kinda my way of trying to use my stirplate since I harvested the yeast about two to three weeks back and I want to make sure that it is nice and healthy. I was under the impression that it is a good idea to make a starter if you aren't just repitching within a week or so. All this said, the last time I pitched straight from a slurry that had been hanging a couple weeks I got a ton of esters that I didn't like. This is why I would rather try to make up a starter for a day or so and then pitch that instead.

So how much do I need for a starter? A cup, 1oz, 10 grams, the whole thing?

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Oh. You didn't tell us it was old. You just asked how much to use.

You can ballpark-calculate the viability of your harvested slurry. You lose 10% the instant you harvest it. If it's stored optimally - cold and under beer - you lose about 25% viability every seven days. So, slurry that was harvested three weeks ago is only about 15% viable.

In this instance, making a starter is advisable. I advocate brewing the starter and settling the starter yeast into slurry, then pitching the slurry, instead of pitching the entire starter. I loathe dilution.

Bob

Matt Up North said:

So how much do I need for a starter? A cup, 1oz, 10 grams, the whole thing?

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Look at a White Labs vial sometime.
The vials are 35ml, but it's mostly clear liquid.
There's maybe a teaspoonful of pure yeast in there.

Now, is your yeast *pure* as in washed, or do you have trub mixed in?
When I wash the yeast from a 5 gal batch, it yields only a few tablespoons of pure yeast.
The rest is trub.