Should I make a starter and how big should it be for harvested yeast, that is about two weeks old, been washed, and going into a 1.090, 5.5 gal. wort?
I've recently started harvesting and re-pitching my yeast, I typically use Mr. Malty's pitch calculator to determine how big of a starter I'll need but I noticed that is not an option for pitching from a slurry. I know the slurry will have a higher cell count than say a vial of white labs, but it's been in the fridge for two weeks and I think I should give it a boost.
Any thoughts are much appreciated...
I've recently started harvesting and re-pitching my yeast, I typically use Mr. Malty's pitch calculator to determine how big of a starter I'll need but I noticed that is not an option for pitching from a slurry. I know the slurry will have a higher cell count than say a vial of white labs, but it's been in the fridge for two weeks and I think I should give it a boost.
Any thoughts are much appreciated...