Washed yeast slurry and starter size - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Washed yeast slurry and starter size

Thread Tools
Old 10-12-2009, 05:53 PM   #1
Jun 2009
Ottawa - Canada
Posts: 221
Liked 2 Times on 2 Posts

I've got some 2 month old washed yeast in a 250mL mason jar in the fridge. It's about a 3/4" layer. I'm trying to figure out how much starter wort I need to make to get a proper pitch rate for a 5.25 gallon 1.050 beer. I've consulted Mr. Malty's slurry calculator but I'm still confused. So...

1. When making a starter in this case is it to get the yeast waked up before I pitch in my beer wort as well as to check viability?

2. If so, what is a good quantity? 1 litre, 1.5 litre?


Reply With Quote
Old 10-12-2009, 06:04 PM   #2
chromados's Avatar
Sep 2009
Fort Collins, CO
Posts: 378
Liked 8 Times on 8 Posts

Hey Biz,

I make starters with washed yeast all the time. Since you are making a normal gravity beer, 1.050 i would go with around 750ml of water, boiled with 0.5 cup of DME. I have always had good luck with that sized starter on beers around that gravity.

Making a starter ensures that you have live, healthy yeast, and it also allows them reproduce so you can have more yeast to pitch and get a good fast fermentation.

Reply With Quote
Old 10-12-2009, 06:18 PM   #3
May 2007
Posts: 519
Liked 18 Times on 16 Posts

If your washed yeast is several months old you have for surely lost some viability. If your yeast is 75% viable you will need between one half and one liter of yeast depending on how thick your slurry is. To get that much yeast you are going to need to make a huge starter and step it up several times. If the yeast if only 50% viable then you will need even more. I'm not sure maybe I'm wrong. I've never used washed yeast.

It seems like this would be lots easier if you just got a packet of Nottingham or S-05...

Reply With Quote
Old 10-12-2009, 08:28 PM   #4
Jun 2009
Ottawa - Canada
Posts: 221
Liked 2 Times on 2 Posts

So should I be getting the numbers off Mr Malty and then building an appropriate starter? It's the quantity of yeast to use for a 5.25 gallon batch that's driving me crazy, then the starter size.

So I guess I'm asking how to find out the % of yeast that is still viable to be able to make a starter afterwards.

Make sens? Or am I missing something?

Reply With Quote
Old 10-13-2009, 10:26 AM   #5
BIAB Purist
jason.mundy's Avatar
Jul 2007
Ellettsville, IN
Posts: 317
Liked 19 Times on 16 Posts

Here is a good podcast that talks about yeast washing. It is from the guy that made the Mr. Malty pitching calculator.


From what I remember about the podcast, if he is pitching from a slurry, he doesn't use a starter to build up the yeast. Instead he calculates how much yeast slurry to pitch to give a cell count equivalent to the needed starter.

AHA - How to Brew in a Bag (BIAB): https://www.homebrewersassociation.o...w-in-a-Bag.pdf
My BIAB Kettle - Bayou Classic 1140, Fermenter - SS Brewtech Brewbucket
Beersmith Podcast - Brew in a Bag (BIAB) Down Under – BeerSmith Podcast 10
Basic Brewing Podcast - BIAB, Proper Terminology
Basic Brewing Podcast - How to BIAB
Online BIAB Calculator - http://pricelessbrewing.github.io/BiabCalc/

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
First starter from washed yeast questions Clonefarmer General Techniques 8 03-25-2009 08:37 PM
How long a starter for washed yeast? mosquitocontrol Beginners Beer Brewing Forum 6 03-15-2009 05:43 PM
Starter & washed dry yeast Keith Hartley General Beer Discussion 6 10-18-2008 04:07 PM
starter with washed yeast amishland General Techniques 10 06-02-2008 11:22 PM
Yeast starter vs pitching onto slurry Janx General Techniques 2 03-06-2005 05:19 PM

Forum Jump