brewzombie
Well-Known Member
I'm used to the word slurry meaning a thick mixture where something is in suspension. I get that "slurry" in the context of brewing means a yeast suspension, but how thick is that slurry? If I rack off my primary, leaving minimal beer behind, is it a slurry if I scoop a cup (of cake?) from the bottom? Do I have to add liquid and resuspend the yeast to get a slurry? If so, how much liquid? I've looked at the Mr. Malty pitch calculator, but I find the settings confusing (how thick? how viable? how much non-yeast?)
The beer has been in the primary for a month (it's a hefeweizen and I'm not racking to a secondary as I've heard there's little benefit). I'm familiar with starters but not reusing yeast. The next beer will be a weizenbock (so definitely bigger). I've heard a cup of yeast cake/slurry for a regular beer. Is this a good rule of thumb. Should I use 2 cups for a big beer? Should I freshen up the month old yeast with a starter (1 cup in 2 L)? So many questions.
The beer has been in the primary for a month (it's a hefeweizen and I'm not racking to a secondary as I've heard there's little benefit). I'm familiar with starters but not reusing yeast. The next beer will be a weizenbock (so definitely bigger). I've heard a cup of yeast cake/slurry for a regular beer. Is this a good rule of thumb. Should I use 2 cups for a big beer? Should I freshen up the month old yeast with a starter (1 cup in 2 L)? So many questions.